Product Detail

Description

LEM Edible Collagen Casings

Edible Collagen Casings take the place of using natural hog or sheep casings. These beef protein casings can be used for fresh, cured, or smoked sausages. There is no preparation necessary; just put them on your stuffing tube and before you know it, you will have uniformly sized sausages!

SPECIFICATIONS

Made from beef protein
One strand is approximately 50 ft.
Ready to use. No soaking needed
Do Not Boil
No added sodium
Store in an air-tight container, or heavy plastic bag, in a cool dry place.

Choosing the Right Type of Casing

Fresh Edible Collagen Casings

Fresh casings are recommended if you are going to be grilling or frying your sausage. These casings are pleated into long tubes and hold anywhere from 10 to 23 lbs per strand. Fresh casings are ideal for brats, Italian, Polish, chorizo, and breakfast sausage. These casings cannot be boiled, water will break down the casing.

Smoked Edible Collagen Casings

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 the internal temperature reaches 165F. 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.

Choosing the Right Size of Casing

The 32mm casings are ideal for Brats or Italian sausage. The 21mm casings are great for breakfast sausage links. 19mm and 17mm are the ideal sizes for snack sticks (you will need a 1/2" O.D. tube or smaller to properly stuff snack sticks).

Approximate stuffed weight: