Fibrous Casings for making summer, salami, pepperoni, bologna and thuringer type sausages. Only The Best Sausage and Jerky Making Supplies Fibrous Casings, Crimping Pliers, Loops . . . Fibrous Casings have become the preferred choice of today's commercial sausage makers when it comes to roll-type sausages.
Fibrous Casings are uniform in size, easy to use and store.
Fibrous Casings are not edible and need to be peeled away before consuming sausage. To use fibrous casings soak in lukewarm water about 15-20 minutes before using. Should you prepare more than you need, simply hang the extras at room temperature until dry, then store in dry area until needed. Protein-lined casings cling to sausage meat as it dries. They're designed specifically for dry-cured sausages.