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LEM Mahogany Fibrous Casings 25 Count
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$19.99
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SKU: WX2*0736006
Overview
These mahogany fibrous casings are designed for smoked and cured sausage projects where controlled moisture, air, and smoke transfer matter. They suit bologna, summer sausage, trail bologna, salami, and similar cooked, dry, or semi-dry styles, and can be used in a smoker or finished in the oven. The casings are non-edible, string-tied at one end, and should be soaked in water for 25–30 minutes before use. Each casing holds approximately 1 lb., making them a practical choice for home sausage making in manageable batches.
Why Hunters Choose the Lem
Fibrous Casing
Design allows moisture, air, and
Suitable Summer
Sausage, trail bologna, salami, and
String-tied One
End for straightforward stuffing and
Can Be
Hung in a smoker or
Mahogany Color
Traditional look for sausage making
Key Features
- Mahogany fibrous casings for smoking sausage and other cured meats.
- Designed for bologna, cooked sausage, dry salami, and semi-dry sausage.
- Fibrous material allows moisture, air, and smoke to penetrate the casing.
- Non-edible casings with string tied at one end.
- Soak in water 25–30 minutes before use.
- Can be hung in a smoker or cooked in the oven.
- Each casing holds approximately 1 lb.; 25-count pack.
Best Used For
- Home sausage makers preparing summer sausage, trail bologna, or Genoa salami at home.
- Hunters processing cooked or cured sausage batches for smoking or oven cooking.
- Users wanting non-edible casings with a string-tied end for hanging in a smoker.
- Anyone making approximately 1-pound sausage links with mahogany-colored fibrous casings.
Specifications
| Capacity | Approximately 1 lb. per casing |
|---|---|
| Color | Mahogany |
| Cooking Method | Can be hung in a smoker or cooked in the oven |
| Count | 25 |
| Dimensions | 1.5 x 12" |
| Edible | No |
| Material | Fibrous |
| Soak Time | 25-30 minutes prior to use |
| String Tied At End | Yes |
| Suitable For | Bologna, cooked sausage, dry sausage, semi-dry sausage, summer sausage, trail bologna, salami, cured sausages |
| Use | For sausage making |
Pros
- Fibrous casing design allows moisture, air, and smoke to penetrate during smoking.
- Suitable for summer sausage, trail bologna, salami, and other cured sausages.
- String-tied at one end for straightforward stuffing and preparation.
- Can be hung in a smoker or cooked in the oven.
- Mahogany color offers a traditional look for sausage making.
- Each casing holds approximately 1 lb.
Considerations & Trade-offs
- These casings are non-edible, so they are intended to be removed before serving.
- They need to be soaked in water for 25–30 minutes before use, which adds a prep step.
- Each casing holds approximately 1 lb., so larger batches will require multiple casings.
- The 1.5 x 12 in. size and string-tied end make them suited to specific sausage formats rather than all stuffing applications.
Suggested Comparisons
- Sausage casings
- Meat processing supplies
- Smoking and curing accessories
- Home sausage-making tools
Suggested Accessories
- Sausage stuffer
- Meat grinder
- Smoking wood chips
- Curing salt
Frequently Asked Questions
What types of sausage are these casings intended for?
The product description says they are suitable for bologna, cooked sausage, dry sausage such as Genoa salami, and semi-dry sausage such as summer sausage, as well as other cured sausages.
Are these casings edible?
No. The description states that these are non-edible fibrous casings.
Do the casings need to be prepared before use?
Yes. The product instructions say to soak them in water for 25-30 minutes prior to use.
Can these casings be used in a smoker or oven?
Yes. The description says they can be hung in a smoker or cooked in the oven.
How much sausage does each casing hold?
The product information says each casing holds approximately 1 lb. per casing.