They will provide a "pop" when bitten into. Fibrous Casings are made of plant cellulose. Think tea bag. These casings are non-edible. They will hold anywhere from 1 to 6 lbs. They are tied at one end. They can be clear or mahogany in color, and printed or unprinted.
Prior to use, these casings must be soaked in water for 20 - 30 minutes to make them pliable and easy to use. Smoke Flavored Casings are plastic casings that have a smoked flavor lining. These casings are impermeable, so liquid cannot escape. Use less water when using plastic casings.
Do not soak these casings prior to use. Aromatic Smoked Flavor. They are very user friendly and are great for beginner sausage makers. These casings are impermeable so liquid cannot escape. Plastic Leak-Proof Casings. Use these to make good ol' fashioned franks.
Download our handy chart on Choosing the Perfect Casing. Smoking the perfect sausage? Click here for Smoking Information. Need help troubleshooting problems with Casings? View Troubleshooting Casings here.
Discover the many uses for a meat slicer when you choose LEM Products. Visit our blog to learn Tired of buying expensive cuts of meat for its tender, juicy texture? Beef rounds or casings : These are very durable, can be very large and can be used for a variety of large sausages or salamis.
Beef rounds get their name from their characteristic round shape. They have minimal fat and are ideal for fresh, cooked or smoked sausage such as Ring Bologna, Polish, Mettwurst, Holsteiner, and Blood Sausage.
Beef middles: These straight long casings have a heavier texture wall with some fat. These casings are ideal for dry and semi-dry sausages like Salami, Liverwurst, Bologna, or Summer sausage.
They also come in two varieties based on processing: Fresh: fresh collagen casings are used specifically for fresh sausages like bratwurst and breakfast links. These tend to be more tender casings that are unable to withstand hanging in a smokehouse.
Smoke: smoked or processed collagen casings are great for making any type of smoked sausages like snack sticks or wieners. Their durability holds up well when hung on smoke sticks during processing and are available in clear and mahogany colors no taste variation. If you want, you can download this following image on your computer or smartphone and recheck it anytime: Thank you for reading our articles and allowing us to share our artisan expertise with you.
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Follow Us:. The natural casing's origin may have begun around 4,BC where cooked meat was stuffed into the stomach of a goat, but today natural casings are made from the submucosa, a layer which consists of naturally occurring collagen of a farm animal's intestine. The intestines mainly come from pigs, cattle, goats, sheep, and sometimes a horse.
This method of encasing sausage has been around for centuries—although machinery has replaced the need to clean the intestines by hand before use—and is the only form of casing that can be used in organic sausage production. The benefits of the natural casing are flavor and visual appeal. Because the natural casing breathes, it results in a deeper flavor and richness in the sausage—the smoking and cooking flavors can permeate the casing and infuse the meat.
Since the casings are all-natural, the sausages are very natural looking, being somewhat irregular in shape and size. Artificial sausage casings can be made from materials such as collagen, cellulose, and plastic and may not always be edible.
Collagen casings have been around the longest and are produced from animal collagen, mostly from the hides of cows and pigs. Sometimes the bones and tendons are included, and the casings can also be made from poultry and fish. An inexpensive choice, collagen casings are easier to use than natural casings as they provide better weight and size control of the sausage.
Cellulose casings are made of viscose, a material comprised of the cellulose from wood pulp or cotton linters the fibers that cling to the cotton seeds after being separated from the cotton. These casings are strong and sheer, and permeable to smoke; they are peeled off after cooking. Plastic casings are not edible, and since they are impermeable, they are used for non-smoked, high-yield products.
Some artificial casings require soaking in hot tap water before use and need to be punctured with a knifepoint before stuffing to eliminate air pockets.
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