We have used the natural casings in the past for regular sausage, brats, (hog casings) and breakfast sausage (sheep casings), and love the end product. We have recently tried the pre-tubed also. Figuring for the slight extra in cost; we'd see if saved time was worth paying a fraction more. It was quicker once we got the hang of it. Regardless of which you prefer, once you get a rhythm going it really seems to only be minutes apart. We did find adding a little water in the casing helped expand it and keep it feeding onto the stuffing tube rather quickly once it was started (and avoided twisiting up); then we just let it drain out of casing before beginning the stuffing process. Regardless of if you decide to go with Pre-tubed or not, both natural casing products give you the nice "pop" they speak of in their description while not being thick and tough to chew. Very pleased with the product, we have had unused casings and done as instructions guided and they have been good for at least 4 months (we ran out at that point and had to grind more... good stuff). Great product we will continue to use in both versions.
Very dissatisfied, opened package to find the casings in a huge knot, finally get one loose and after 5 mins of trying to get the end opened it ripped every inch or two going on stuffing tube, after 2 hours of soaking and trying to use I threw them in my slop bucket for the pigs, do not buy
Natural casings easy to work with.
Casings were easy to work with. It was our first time making venison sticks and the natural casings worked great, the sticks were delicioius.
Working with LEM was easy from order to sausage stuffing. Of course I had to do the stuffing part but the casings arrived quickly and worked great.
These seem to have more pine holes then before.
LEM casings are ok, not great, but good. Found holes and were exceptionally tough. I think I'm used to the casing from the local butcher shop here. Because of the high quality product of LEM I thought I would try them and again I think they're ok. Not great, but ok.
Great hanks, no shorts or pieces, consistant wall thickness, no holes
Junk,used sheep casings kept blowing out , was about the size of a pencil , soaked casings for 2 hours, hard to get started on cone. Will not use again.
These new pre-tubed casings are a huge time saver! I used to dread loading the casings on the nozzle of my stuffer. These tubes cut the loading time down to seconds. I highly recommend them.
Pre-tubed Casings are Great
I tried the new Pre-Tubed Natural Hog Casing this year. Wow, this makes it effortless to load the stuffing tube, something that I dreaded before. Now I can enjoy the flexibility and taste of natural casings without suffering the chore of loading them. Highly recommended. You do not have to load the entire straw at once, either; load as much as your tube will hold or as much as you need, then cut the straw.
These casings are great
I've been making sausages with wild game for over 35 years. These casings work very well. I purchased my first package of 32mm hog casings last week; won't be my last. Just remember to soak for an hour in warm water while changing the water a couple of times. Then flush them several times with warmer water. No holes, tears, or problems with mine. Used their brat seasonings also to make squirrel and rabbit brats. Extremely good!
Naas du Plessis
I purchased the sheep casings and I thought the 19 to 21 mm will be big enough for my stuffer. It is not. My stuffer tube opening is 12mm and I struggled to get these casings over it even after soaking them in hot water for an hour. Most of them ripped and were rendered useless. 19 to 21mm is how wide the stuffed sausage can be once you manage to stuff it. So be warned your 1/4" tube will be way to large for these. because they are so thin you have to be careful not to overstuff or they will rip - happened a lot.
Hog casings work for me...
I have been using the hog casings for close to 8 months now. I have made over 200 lbs of sausage and have only come across 3-4 casings that I had to cut short because of a hole. I soak them for 45 min in warm water with a little bit of lemon juice or vinegar and have never had a problem. They are easy to open for flushing and sliding over my stuffing horn. The only blow outs I had were of my own doing. They also cook well on the grill.
Vacum Packed an Issue?
I recently produced sausage and used 2 differnt natural hog casing sources - one LEM procured. The LEM casings were vacuum packed, the other was not. The others quickly softened and became pliable for use within an hour. The LEM soaked for over 3 hours and would not soften for use. By running in very hot water, I was able to use some, so I am concerned the hardness of the casing was of issue because of the vacuum pack. Do you sell any NOT vacuum packed but loose in salt?
Owner Response: 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. We vacuum pack our natural casings to ensure the best quality casings for sausage making.
Perfect Home Size
These packs hold just the right amount for the home sausage maker. They are also consistent in size which makes for great appearing, consistent sausage. Retubing is not a problem if the user properly pre-rinses, thoroughly flushes and soaks the casings in warm water for the proper amount of time before using.
When you buy the hog casings for 20-25 pounds be warned you will get maybe 14 pieces per bag. Way too much hassle having to keep retubing. I just threw 2 new 8 oz bags away and ordered a hank. Note from LEM: It is true there are numerous pieces of casings in the 8 oz bag. The average number of pieces is 10-12 per bag.