Fibrous casings are non-edible and string tied at one end. They can be clear, mahogany or printed with "Venison Sausage - Not for Sale". They are used to make Summer Sausage, Salami, Bologna and other cured sausages. Soak casings in warm water for 20-30 minutes prior to stuffing.
- Use for summer sausage, salami, bologna, trail bologna, etc.