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Description: Protein lined fibrous casings cling to sausage meat as it drys. They're designed specifically for the dry and semi-dry curing process. Soak fibrous casings in warm water 15 minutes before using. Stuffed diameter appx. 2.4".  Pre-stuck.

100 Ft Roll, # 1 1/2 Fibrous Mahogany

SKU: Ekc-482
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