Pre-Tubed Natural Casings
*Actual product may vary slightly from picture.

Pre-Tubed Natural Casings

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No more knots or searching for the end!
Restricted Shipping
Casings for Any Type of Sausage - The Choice Is Yours!
  • Pre-Tubed Natural Hog Casings - Stuffs approx. 50 lbs.
    SKU: 1241
  • $23.99
  • Pre-Tubed Natural Sheep Casings - Stuffs approx. 20-25 lbs.
    SKU: 1243
  • $29.99
  • Pre-Tubed Natural Hog Casing - 1 Hank (Stuffs 100 lbs.)
    SKU: 1156
  • $42.99
  • Pre-Tubed Natural Sheep Casing - 1 Hank (Stuffs 45 lbs.)
    SKU: 1157
  • $54.99
LEM's Natural Casings make juicier, tender sausage - and they're now available pre-tubed! 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! Properly salted and refrigerated, casings should last a year. Edible.

How to use your Pre-Tubed Casings.

Natural casings cannot be shipped to Canada.

MM to Inches Conversion Chart:

MM19 - 21mm32 - 35mm40-42mm
Inches3/4 - 13/16"1-1/4 - 1-3/8"1-1/2 - 1-21/32"

* These are approximate numerical conversions.
Hog Casings:

  • Use for: smoked sausage, brats, franks, metts and more
  • Size: 32mm- 35mm (1 1/4" - 1 1/2")
  • 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 or more
  • Size: 19mm - 21mm (approx. 3/4")
  • Edible
  • Preparation: Soak at least 1 hour in clear, warm water, change water regularly
  • Cooking Method: broil, boil, grill, or fry

Which Casing Do I Use? | Smoking The Perfect Sausage | Casing Troubleshooting

How To Use Pre-Tubed Sausage Casings:

How To Make Sausage At Home:

Natural Casings
*Actual product may vary slightly from picture.
Natural Casings
Pre-Tubed Natural Casings
Natural Casings

Natural Casings

Share Natural Casings
In Stock  |  Shipping  |  Guarantee
These make a distinctive "pop" when you bite into sausage!
Restricted Shipping
Casings for Any Type of Sausage - The Choice Is Yours!
  • Natural Hog Casing - 1 Hank (32 - 35mm)
    SKU: 140
  • $43.99
  • Natural Hog Casing - 8 oz. Bag (32 - 35mm)
    SKU: 141
  • $11.49
  • Natural Sheep Casing - 1 Hank (19 - 21mm)
    SKU: 242
  • $44.99
  • Natural Sheep Casing - 5 oz. Bag (19 - 21mm)
    SKU: 243
  • $13.99
  • Natural Beef Rounds (40 - 42mm)
    SKU: 359
  • $34.99
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.

A Note About #141 - 8 oz. Natural Hog Casings & #234 - 5 oz. Natural Sheep Casings: The #141 8 oz. pack of Natural Hog Casings and the #243 5 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 25 lbs, which makes them ideal for the home sausage maker or hobbyist.

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.

Natural casings cannot be shipped to Canada.

MM to Inches Conversion Chart:

MM19 - 21mm32 - 35mm40-42mm
Inches3/4 - 13/16"1-1/4 - 1-3/8"1-1/2 - 1-21/32"

* These are approximate numerical conversions.
Hog Casings:

  • Use for: brats, franks or metts
  • Size: 32mm- 35mm (1 1/4" - 1 1/2")
  • 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
  • Size: 19mm - 21mm (approx. 3/4")
  • 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: 40mm - 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

Which Casing Do I Use? | Smoking The Perfect Sausage | Casing Troubleshooting

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