Fibrous casings are non-edible and string tied at one end. Use for Summer Sausage, Salami, and other cured sausages. Soak casings in warm water for 20-30 minutes prior to stuffing and tie with string or close with hog rings.
2.5" X 20" casing holds approximately 3 lbs.
1.5" x 12" casing holds approximately 1 lb.
Good and tough, easy to stuff and tie and hang in smoker. However, it doesn’t let the meat absorb the smoke like natural casing. The first batch stayed tight and work great, the second batch, the casing loosened off the meat. The backwoods premixed jalapeño summer sausage seasoning is great product.
There are no questions about the product, the product is excellent. Questions to LEM. I ordered it on December 22, today is January 9. Delivery was supposed to be within 3-5 days. The company does not get in touch! Answers nothing! Get into contact with me!
I do not think I would be able to find a better salami casing. These fit the bill perfectly. The fact that they were translucent allowed me to see the progress in real time while stuffing. The fact that they were very durable allowed me to apply enough pressure to be sure and avoid any air pockets. I am very happy with these casings.
LEMs casings work great I used them to make a batch of summer sausage with Antelope meat and LEMs summer sausage seasoning for a 5lb batch. mixed in some pork butt at a 30% ratio and 1/2 pound of LEMs high temp cheddar cheese. Using a LEMs sausage stuffer to stuff the casings was very easy. I used and electric smoker and couldn't be happier with the results. Just follow the directions, you can't go wrong. Tip, zip ties work well to close the open end.