Fibrous Casings are more suitable for summer sausage and similar products because of their greater strength and the variety of sizes available. They are permeable to smoke and moisture and can easily be removed from the finished product. These casings should be soaked before use in 80 to 100° F water for at least 30 minutes, but not more than four hours before using. If the casings are not pre-stuck they should be punctured with a knife point or pin to eliminate air and fat pockets in the finished sausage. Fibrous casings come in clear, in colors and printed with various labels.
Please note the casings length is in inches while the fill diameter is in millmeters. Use
25 mm = 1 inch when trying to determine the fill diamenter of your sausage or to determine the size stuffing tube you will need.