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.
Darren Gillis (verified owner) –
Love it. I use it to make great smoked lunch meat
Evan Rahilly (verified owner) –
I make dry salami every year. I haven’t made them this year, due to weather. These casing always work very well. Completely satisfied.