LEM Natural Casings

LEM's edible Natural Casings make juicier, tender sausage. They provide a distinctive "pop" when you bite into sausage stuffed in natural casings. These casings should be rinsed in warm water several times, then soaked in water for one hour until soft and pliable. Always refrigerate your natural casings after the bag has been opened. For proper storage, cover casings with salt, place them in an airtight container, and refrigerate them. Properly salted and refrigerated casings should last a year.

The 6 oz. pack of Natural Hog Casings, the 5 oz. pack of Natural Sheep Casings, as well as the 8 oz. pack of Natural Sheep Casings, contain what the industry calls "shorts". These vary in length and diameter. The quality of the casings are identical to the hanks, they are just shorter pieces. One pack will stuff approximately 15 - 30 lbs, which makes them ideal for the home sausage maker or hobbyist.

Approximate Stuffed Weight:

• Hog Casings 6 oz. (32 - 35mm): 30 lbs.
• Hog Casings Hank (32 - 35mm): 100 - 125 lbs.
• Sheep Casings 5 oz. (19 - 21mm): 15 lbs.
• Sheep Casings 8 oz. (24 - 26mm): 20 lbs.
• Sheep Casings Hank (19 - 21mm): 45 - 50 lbs.
• Beef Rounds (40 - 42mm): 75 - 85 lbs.

MM to Inches Conversion Chart:

SPECS

Hog Casings:

• Use for: brats, franks or metts
• Casing Size: 32 - 35mm (1-1/4" - 1-1/2")
• Available in 6oz. bag or 1 Hank
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly
• Cooking Method: broil, grill or fry

Sheep Casings:

• Use for: snack sticks, breakfast sausage links
• Casing Sizes: 19 - 21mm (approx. 3/4"), & 24 - 26mm (approx. 1")
• 19 - 21mm Available in 5oz. bag or 1 Hank
• 24 - 26mm Available in 8oz. bag
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly
• Cooking Method: broil, boil, grill, or fry

Beef Rounds:

• Use for: ring bologna, salami, trail bologna
• Size: 40 - 42mm (1-1/2" - 1-3/4")
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly
• Cooking Method: bake, smoke or boil

• Ingredients: Salt, Sodium Nitrite (6%), Red 3, And Less Than 2% Silicon Dioxide As A Processing Aid.
• Does not contain gluten or MSG