61mm (2 3/8") x 24" Clear Fibrous Protein-Lined Casings
24" long and packed 20 to a bundle. This casing is made for use with dry-cured sausages only. A protein coating on the inside of these casings gives them the ability to cling to the meat as it is drying. Soak for 20 - 30 minutes before stuffing. Not edible. Stuffing capacity: approx. 2 1/2 lbs.
