LEM Products LEM Edible Collagen Casing

Description

LEM Smoked Collagen Casings take the place of using natural hog or sheep casings. They are made from beef protein. There is no preparation necessary. Just put them on your stuffing tube and before you know it, you will have uniformly sized sausages! Smoked casings are recommended if you are going to be smoking your sausage. These casings are made stronger to be hung in a smoker and can be cooked in the oven or dehydrator until internal temperature reaches 165°F. These will shrink somewhat and may burst if used for grilling or frying. These are pleated into long tubes and hold anywhere from 6 to 28 lbs per strand. Smoked casings are ideal for snack sticks, hot dogs, metts, andouille, brats, and Polish sausage. These casings cannot be boiled, water will break down the casing. Please note: smoked casings do not have any smoke flavorings. 32mm casings are ideal for Brats or Italian sausage. The 21mm casings are great for breakfast sausage links. 19mm and 17mm are the ideal size for snack sticks (you will need a 1/2″ O.D. tube or smaller to properly stuff snack sticks). The 17mm, 19mm, and 21mm casings need to be unfurled to fit the 1/2″ OD tube. Approximate stuffed weight for 50ft strand: 32mm: 21 lbs. 21mm: 20 lbs. 24mm: 13 lbs. 19mm: 16 lbs. 17mm: 13 lbs.