LEM 1-1/2 In. x 12 In. Mahogany Fibrous Casings (10-Count)

Fibrous mahogany casings allow moisture, air, and smoke to penetrate the casing, making it perfect for any type of bologna, cooked sausage, as well as dry (Genoa salami) or semi-dry sausage (summer sausage) and other cured sausages. Can be hung in a smoker or cooked in the oven until the internal temperature reaches 165 degrees F.

• Unprinted non-edible with a string tied at one end
• Allow moisture, air, and smoke to penetrate the casing
• Soak casings in warm water for 30 minutes prior to stuffing
• Holds approximately 1 to 3 Lb. per casing
• Mahogany color