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Natural Edible Hog Casings 32mm - 35mm - 8 oz bag
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 8 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 20 - 25 lbs, which makes them ideal for the home sausage maker or hobbyist.
Features
- Hog Casings: Use for: brats, franks or metts Casing Size: 32 - 35mm (1-1/4" - 1-1/2") Available in 8oz. 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
| Brand | LEM |
|---|---|
| Manufacturer Number | 141 |
| UPC Code | 734494901412 |
| Warning | WARNING: This product can expose you to chemicals that are known to the State of California to cause cancer/birth defects or other reproductive harm. For more information, go to www.P65Warnings.ca.gov. |
| Weight (Lbs) | 0.5 |
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 8 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 20 - 25 lbs, which makes them ideal for the home sausage maker or hobbyist.
Features
- Hog Casings: Use for: brats, franks or metts Casing Size: 32 - 35mm (1-1/4" - 1-1/2") Available in 8oz. 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
| Brand | LEM |
|---|---|
| Manufacturer Number | 141 |
| UPC Code | 734494901412 |
| Warning | WARNING: This product can expose you to chemicals that are known to the State of California to cause cancer/birth defects or other reproductive harm. For more information, go to www.P65Warnings.ca.gov. |
| Weight (Lbs) | 0.5 |