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• Fibrous casings are non-edible and string tied at one end
• They can be clear, mahogany 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
Manufacturer's Part Number: # 124
Big R SKU: #239414