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.

 

[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.

Here is how these jalapeño and cheese turned out. This is after 12h in the fridge to dry.

 

[Addicting]

Here is the difference between Walton’s and LEM side by side. Both are bonded to the meat but the LEM wrinkled quite a bit.

 

[Addicting]

LEM with 1 Waltons. Walton’s are just a better product.

 

[Wildabeest]

Here is the difference between Walton’s and LEM side by side. Both are bonded to the meat but the LEM wrinkled quite a bit.
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Age will do that to a man.