Use for: summer sausage, salami, bologna, trail bologna, etc. Non-edible, Preparation: Soak in warm water 20-30 minutes prior to using, Cooking method: oven at 170-185 or smoke in smoker, until internal temperature of sausage reaches 165.

Fibrous casings are clear, unprinted, non-edible sausage casing with a string tied at one end. Fibrous casings allow moisture, air, and smoke to penetrate the casing, making it the perfect casing for any type of bologna, cooked sausage, as well as dry (Genoa salami) or semi-dry sausage (summer sausage) and other cured sausages. Fibrous Casings need to be soaked in warm water for 30 minutes prior to stuffing.