LEM casings suck

[Addicting]

I finished up snack sticks today. Did just over 100lbs this year. I was going to be short about 1 length of 19mm casings to finish. So I ordered a 2 pack of LEM from Amazon. They will make a turd but it is not an enjoyable product to use or eat. They are tougher than the Waltons and don’t fit on the 1/2” stuffer horn. After smoking for 6 hours and cooling you can absolutely tell which is which. They look the same but the LEM is a tough bite. The Waltons ones are an easy snap. Save your money and skip the LEM casings and order some from Waltons. Just a superior product from them.

 

[Nick87]

Little different topic, I dont have any problems with casings in general being tough but does anyone have the trick to getting them to bond to the meat like a professionally made product. Mine dont tear or separate but I can't quite get them to adhere perfectly like store bought. Mine turn out just fine, but im never satisfied with anything.

 

[Addicting]

Little different topic, I dont have any problems with casings in general being tough but does anyone have the trick to getting them to bond to the meat like a professionally made product. Mine dont tear or separate but I can't quite get them to adhere perfectly like store bought. Mine turn out just fine, but im never satisfied with anything.

Never had that issue, but like I said before I use a binder. That adds about 5 cups of water to 12.5lbs batches.

 

[Jnasa]

LEM probably has a different supplier for their casing. It may be a little thicker.

Nick87 there are a couple things. First having a good preteen extraction/bind on the meat so it holds. Also how “tightly” the meat is stuffed in the casing. Commercially sausage makers use a vacuum stuffer which helps. Hard to replicate with a small piston stuffer but doable. If stuffing with grinder it’s a challenge.

 

[Nick87]

Nick87 there are a couple things. First having a good preteen extraction/bind on the meat so it holds. Also how “tightly” the meat is stuffed in the casing. Commercially sausage makers use a vacuum stuffer which helps. Hard to replicate with a small piston stuffer but doable. If stuffing with grinder it’s a challenge.

That makes sense.