Description
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.
Reviews
There are no reviews yet.