LEM Products Fibrous Sausage Casing, 2 1/2" x 20"

What are these fibrous sausage casings?

They are non‑edible, plant-cellulose fibrous casings sized 2½″ × 20″, ideal for making cured sausages like summer sausage, salami, and bologna.

How do I prepare these casings for use?

Simply soak them in warm water for 25 to 30 minutes before stuffing.

What makes fibrous casings special?

Their fibrous structure allows moisture, air, and smoke to permeate the sausage, enhancing flavor development during curing and smoking.

How many sausages can I make with one casing?

Each casing can hold approximately 3 pounds of sausage.

How should I store unused casings?

Store them in a cool, dry place away from direct sunlight to maintain quality.