Fibrous Sausage Casings
When to use Fibrous Casings?
Fibrous Sausage Casings are made from an inedible material and are a popular choice when making summer sausage, pepperoni, salami, and more. Fibrous Casings should be submerged in 80° F to 100° F water for 30 minutes prior to stuffing.
Need help troubleshooting a problem with fibrous sausage casings? Visit our community site, Meatgistics, and ask a question to get help and answers directly from the experts at Walton's and others in the sausage-making community.