New UMAi Casings

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Rick, are these for normal drying or for Umai style (refrigeration)?
These are fibrous for smoking with heat. Like for Summer Sausage, Bologna and such. They are pre punched with very small holes.

They will need to be conditioned in water for 30 mins before stuffing. I should have them on Wed so i can take a better pic.
 
Nepas, What are the differences between a Umai fibrous casings and one say bought from the Sausage Maker ?
 
 
Nepas, What are the differences between a Umai fibrous casings and one say bought from the Sausage Maker ?
They look the same. But these have a fresher feel to them, not like they been on a peg for a month.

I'm sure they will stuff the same.
 
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