Fibrous casings are non-edible and string tied at one end. They can be clear, mahogony or printed with "Venison Sausage - Not for Sale". They are used to make Summer Sausage, Salami, Bologna and other cured sausages. Soak casings in warm water for 20-30 minutes prior to stuffing. Approximate stuffed weight: 2 1/2" x 20" - 3lbs. 1 1/2" x 12" - 1lb. 4" x 20" - 6lbs.
