Description
LEM’s 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. Refrigerate after the bag has been opened. To store, cover casings with salt, place in an air-tight container and refrigerate. Properly salted and refrigerated, casings should last a year. Edible. Pre-Tubed Casings Are Here! One hank of hog or sheep casings on tubes. Casings come in salted brine and on a “straw”. The casings will need to be soaked for at least 30 minutes and flushed. To use after cleaning: simply put the tube/straw over the stuffing tube and hold the casing back and pull out the straw. No more trying to find the end! No more knots! No more feeding the casing on the tube! No more tearing the casing when feeding on the tube! Approximate Stuffed Weight: Hog Casings 8 oz.: 20 – 25 lbs. Hog Casings Hank: 100 – 125 lbs. Sheep Casings 5 oz.: 15 lbs. Sheep Casings Hank: 45 – 50 lbs. Beef Rounds: 75 – 85 lbs. Pre-Tubed Hog Casings: 100 lbs. Pre-Tubed Sheep Casings: 45 lbs.
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