Some problems, some solutions
I'm a first time sausage maker, so take these comments with however many grains of salt you wish. I bought the 21 mm, which says on the packaging to use 1/2 or 5/8 inch stuffing tube. Couldn't fit the casing on my half inch tube so had to use 3/8, which gave me breakfast links, not exactly what I was looking for. I would buy the 32 mm next time. I also had trouble keeping the twists twisted, unless I underfilled them a little bit. After some practice I got way better at it. Flavor is good, none have burst so far but I haven't cooked the overstuffed ones yet.
I have gotten a lot of products from Lem and have been very happy with those items. These caseings were very dry and brittle
Used them for the first time in place of the hog casings. A little easier to get onto the stuffing tube and no soaking required, which cut down on the air dry time before smoking. Have about the same "crispness" of the hog casings. Produces a very uniform sausage, looks factory made. All in all am pleased with them, but they cost 3x what the hog casings do.
I really like these casings they work well for beef sticks
Stanley M. Hendozka
I would recommend these casings to everyone. They are fairly priced. They are easy to load. They do not affect the taste of the meat. Easy to handle after filled. I have never had one split while loading or smoking. You differently receive enough casing to complete your sausage making IF you only mix enough meat to fill the casings you bought.
Very easy to use, but a bit more fragile than natural casings
I bought these to make some British bangers. I have used hog casings in the past, but liked the idea that these do not require any soaking or refrigeration. They were very easy to get onto the sausage feeder tube, and they did not need the tube to be greased or moistened first. The casing slides off very easily though, so one hand is required to hold it onto the tube while the casing fills. They are a bit more fragile than natural casings (tear more easily) and they don't hold link twists as well as natural casings. That just means that a longer twist between links is needed if you are going to snip them apart before cooking. The texture after cooking is excellent, and I look forward to using them again.
21 mm collagen casings
Great product and perfect for breakfast sausage. Stuffed 5 lbs. in just a few minutes.
Great product. will buy again.
I tried the collagen hot dog casings for the first time and they worked great. I pre-soaked the casings prior to stuffing as I do with the other collagen casings I use. I stuffed 5 pounds of meat and tied the links every 5 inches with butcher string. I put loops on the ends of some of the strings for hanging on the smoker dowels. I did not have any blow outs and the hot dogs smoked well. I also used Lem's soy protein for a binder and they tasted pretty good.
Mark j yoder
Perfect size cassing great for snack sticks
Size 32 casing
Used size 32 casings for elk/pork sausage. No issues with making links. Stopped the grinder, twisted the link, started grinder again, via foot peddle, and made next link. Reversing the twist every link maintaining the separation worked for me. It was a little hard for me to tie off the ends by making a knot with the casing. Having worked in commercial meat processing may have been an advantage in the process for me. Shelf life is definite advantage for this product. If the stuffing tube on the LEM grinder was longer I could get more casing on the tube and make more links at one time.
Perfect for "slim JIms"
The 17MM colagen casings are prefect for "slim Jim" type snack sticks. Although they look large when being stuffed, they shrink up to slim Jim size once cured in either your oven (my method) or smoker. I have a Cabelas grinder/stuffer and these slide easily over the stuffing horn and are easy to tie either by hand or with butchers twine. One pack does approximately 20 lbs of snack sticks which converts to 175 - 200 sticks depending on length (of course). I tie the beginning and finish with butchers twine (saves a lot of wasted casing and twine is cheap). Cut twine long and don't trim. Use long ends to tie piece to oven rack when curing.
I like these casings due to indefinite shelf life and no prep needed like with hog casings. I have read some of the other reviews complaining about the twists coming undone. Personally I put as much of the casing on my horn as will fit and then stuff the whole lot without twisting. After I'm done I'll go through and pinch off appropriate lengths and twist and cut each sausage before vacumn sealing. Yes, the ends come open but that doesn't matter to me.They cook up fine although at times the casings will split and start to peel off but the sausage itself retains it's shape. I'll still eat the casing even if it does start to come off, usually crispy by that point.
32 mm fresh collagen edible casings
This was my first year making venison sausage. Bought all my supplies from Cabellas. Must be quality - right? Cabella Carnivore Grinder worked great. Sausage stuffing attachment worked great. LEM collagen edible casings were not so great. Casing filled out nicely and looked real good. Problem came in trying to twist the links. No way would the casing stay twisted between links no matter how many twists or what direction they were twisted in. Too many twists and the casing reptured. Every cut in the casing between links came open. Finally gave up with those casings and bought proper hog casings from a local butcher. A bit more trouble getting the natural casings prepared but ended up with perfect sausages. Would not recommend the LEM collagen edible casings.
Owner Response: I'm sorry to hear about the trouble you had with the casings. I'll pass along your comment to our product team, as we're always looking to improve our items. Thanks for your feedback.
Easy to stuff. Go on horn fast. Strong adds no flavor to sausage.
I have been buying casings for years from the Lem Corporation and I am vary satisfied with your products. We made 55 lbs. of pork sausage with your 19mm casings today and everything went smooth. Great product Thank you
Magi Van Eps
Not a fan....
I realize this is our first time using these collagen casings, but they just aren't worth it, in our opinion. you have to either fill and tie off every. single. link - which is such a time waster; but then you either fill them tight and they explode in cooking; or you underfill and they are kind of limp, you know? and we tried filling and twisting, then filling the next link and twisting, but the twists don't hold so suddenly you have this really, really long sausage link. Also, while they don't taste BAD, they..........are kind of like eating tough paper.......sorry I bought so many because as a food item, they are not returnable. A friend gave me her left over natural casings and those are WAY better - on every level. will be ordering them next time. This isn't a slam against LEM - it's just my opinion on collagen casings. Not a fan, won't buy it again.
I have never had an issue with these, just wish I could buy in bulk. I've made over 200 pounds in the last two years never have had a problem.
The casings seem to be made well but we've been having problems with the casings not sticking to the meat. We've tried some tips from LEM and things seem to be getting better so maybe the problem is just user error.
Perfect every time
Edible Collagen Casing - 19 and 21mm Smoked casings I have been using these casings for over 2 years now and never had a problem. I do not twist the ends when making snack sticks. I stuff the casing into (about) 5 foot lengthens and place them on a rack curled in a circle. Thanks for reading and happy smoking.
I use. the 19 mm mahogany smoked casings they are great never had a problem with my casings I make snack sticks quite often. Also used the casings for breakfast sausage links no problems with them thanks lem
19 mm casing
These worked great for smoking my venison hunter sticks! Much better that Hi-Mountain products and a very good color.
Not that good.
#1, they split no matter how much or little I stuff them. #2, they WILL NOT stay twisted no matter what I do.
Will not stay twisted
Easy to use but will not stay twisted no matter what you do. Break open during cooking. I plan on trying the natural casing that comes " preloaded". Hopefully that will decrease the handling problems of natural casings while allowing twisting of links.
Great for snack sticks
These are great casings for making snack sticks. They don't tear as much as natural casings and are uniform in size. I recomend using natural casings for making suasages that need twisting though.
Don't Waste Your Money
Tried these twice. Did everything recommended: don't over stuff and alternate the twists. Nothing worked. The links untwisted everytime. You don't need a sausage stuffer if you end up with bulk sausage.
The casing ripped no matter how tight or loose I stuffed it. I totally gave up on the idea of making rings and instead ended making individual links because I could not get links longer before the casings ripped. I also had to soak the casings for a few minutes to make them pliable enough to use. Before anyone jump in and says it was a sharp edge on the stuffer or I was over stuffing, it wasn't that. Perhaps I got a bad batch but I wont be trying this stuff again soon.
Nice homemade slim jims
I've used em several times to make snack sticks and they work great. Twisted or untwisted, I just use scissors to cut em after the twist and they're fine. Other reviews said they had problems, no problems here. Thanks LEM!
Good For Some Things
These do not stay twisted well whether you alternate or not, certainly not like a natural casing. I have twisted successfully, but mostly I use them for delicate items like 19mm fish sausage that I tie and poach. The larger 32mm work well too if you tie. Of course the best is that you don't have to worry about refrigeration. All in all, they are a nice back up casing or to use when hog is not appropriate...but you should plan on having to use string to tie ends.
Second try. Still BAD!
These are TERRIBLE! The first time I tried these a few years ago, for brats and breakfast sausage, and they would not stay twisted. I ended up squeezing them out and starting over with natural casings. After a few years of exexperience and success making wonderful brats and sausages, I decided to try again. Bad idea!!! I have tried them dry, and even tried soaking them. They fill nice, and look good, but WILL NOT STAY TWISTED!!!!!!!!
Owner Response: When stuffing sausage, if you alternate the direction of your turns, it will keep the links from unraveling. If you always twist in the same direction, you will end up undoing the first sausage link.