Lem Mahogany printed collagen middle casings 2 1/2
I have been making sausage for about 15 yrs. The casing we had to twist to put on the hog ring. After smoking, 6 of the sausages were split wide open. I never had trouble with Fibrous casings splitting.
!00 count collagen middle casing
Great product at a great price,fast shipping
great product. will buy again.
I making home made cured salami using 1 3/4 " diameter by 24 " and cut them to 18 " this is the right length for my home made dry cured salami. These collagen casings work perfect for me.
AAA++++ Only 7 more weeks of curing left!! :)
I FOLLED THE DIRECTIONS EXPLICITLY AND ALL WORKED GREAT UNTIL I PLUNGED THEM INTO ICE WATER TO TIGHTEN THE CASINGS AND STOP THE COOKING. WHAT I WOUND UP WITH WAS WRINKLED CASINGS FULL OF WATER. VERY DISAPPOINTING LAST STEP.
Owner Response: It sounds as though the sausage was cooked too long at too high of a temperature. You would want to make sure you're drying your sausage first before cooking, then finishing with high humidity at the end of your cooking cycle. When sausage is cooked "too hot", the casings will wrinkle and absorb water during the ice bath. If you have any questions, please don't hesitate to call us at 877.336.5895. Thanks for your business!
I would really like to try them but instructions are unclear LEM"s own repleys makes me leary ( reply to jeff it wrote finish at 180-200 but in matt an roberts reply it is wrote on to go over 180 ) my smoker will not hold 180 but will hold 200 all day so can you clear this up.
Owner Response: This is in reference to the heat in the smoker. You want to finish off the sausage at about 180 - 200 degrees F until the internal temp of the sausage is at least 165 degrees F.
I am not a butcher but have been making venison sausage for many years. I have always used fibrous casings in the past. I decided to try these collagen middles to produce a better looking product. I am very pleased with the outcome. Followed the directions and could not be happier. No more loose and shriveled casing.
Great! simple to use. first time,last time, every time,thankyou for great products and customer service.
I would not recommend these casings for making summer sausage. While these casing look very nice, they did not hold up. I prepared them according to the directions on the package. They broke during stuffing and over half of them totally fell apart when I cooked the sausages. I recommend spending a little more and having less stress. I usually use fiberous casings. Note from LEM: These casings do take a little more care. When using the Collagen Middles you want to only soak the casings in non-iodized salted water for 3-5 minutes, no longer or the casing will continue to take on water and will become more fragile. After fully stuffing the casing, put in the smoker at about 145 degrees with a dry heat for 30-45 minutes. This will make a nice skin on the sausage and toughen the casing for the higher cooking heat. Next turn the smoker up to 160-180 and add the soaked chips/dust. Smoke for 1-2 hrs. Remove the ashes fill the pan with water and place on burner, turn up the heat (185-200 degrees) and raise the internal temperature of the sausage to 165 degrees. Remove the sausages and put into a cold water bath for about 20 minutes. Following this method should make the best looking sausage you have ever made!
Less expensive than fibrous
I have always used fibrous mahogany casings in the past, but I tried these because of the price. I was very pleased with my end product using them in a vertical smoker with a side firebox and will continue to use and recommend these in the future.
Great Casing at a low price
The secret to these using casings is indirect heat. Using this method, the casings have never busted and the sausage turns out great. In my propane vertical smoker, i only put sand in my water pan so that i get even heat and no direct heat from the burner. Cant beat it at half the cost of fibrous
2 1/2 x 18 Collegen Middles
Loved these casings. I purchased before reading some of the previous reviews and was scared but just pulled out of the smoker and they are awesome! I do not have a smoker that I can hang them in so maybe this is why but laying them down and rotating them was perfect for me. I will buy these again and tell others to buy as well.
Terrible - Split wide open during cooking
I have used the fibrous casings for years and had no problems. I tried these collagen casings and everyone of them split wide open during cooking. Imagine a 3 lb roll of salami split open to the middle down the entire length. Not very appetizing. NOTE FROM LEM: Although Fibrous casings are great with a little extra effort Collagen Middles can make your sausage look professional. With collagen middles it is necessary to soak them in salted water for 3-5 minutes. Drain. Stuff fully. Cooking temperature should not be hotter than 180 degrees. It is important to use a high humidity the last cycle of cooking to help prevent wrinkling. Also after the internal temperature of 165 degrees is reached give the sausages an ice bath or cold shower to bring the temperature down quickly. This will also help prevent wrinkling. When all these steps are followed a smooth professional looking sausage will be achieved.
These casings did everything I needed them to. I have awesome professional looking stuffed sausages. 5 Stars
I purchased 100 printed 2-1/2x20 non-edible collagen casings. They shrunk more than the meat and ripped leaving the meat and all the juices hanging out the end of the casing. It left me with a very poor looking finished product and I had to make new summer sausage for my customer. I will stick with the fibrous casing and deal with the occasional wrinkle. NOTE FROM LEM: Although Fibrous casings are great with a little extra effort Collagen Middles can make your sausage look professional. With collagen middles it is necessary to soak them in salted water for 3-5 minutes. Drain. Stuff fully. Cooking temperature should not be hotter than 180 degrees. It is important to use a high humidity the last cycle of cooking to help prevent wrinkling. Also after the internal temperature of 165 degrees is reached give the sausages an ice bath or cold shower to bring the temperature down quickly. This will also help prevent wrinkling. When all these steps are followed a smooth professional looking sausage will be achieved.