76mm (3") x 24" Protein-Lined Clear Fibrous Casings (10pcs)

24" long and approximately 3" when stuffed. This casing is made for use with dry-cured sausages especially. A protein coating on the inside of these casings gives them the ability to cling to the meat as it is drying. Soak for 10 - 20 minutes before stuffing. Not edible. Stuffing capacity: approx. 5 lbs.

Bundle of 10.