Do you want to make summer sausage, bologna or salami in just two hours? With LEM high barrier casings, you can! These casings are user friendly and great for beginner sausage makers. High barrier casings are made of five layers of a nylon/poly blend. Casing must be soaked for 30-60 minutes in cold water prior to use. High barrier casings are airtight, so you use less water in your mix than with other casings and the casing becomes your final packaging. No vacuum sealing or freezer wrap is needed. Directions are included with the casings. Can be hung in a smoker, cooked in the oven, or cooked in water. High barrier casings are non-edible.
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To cook in casings, bring large pot of water to a boil. Once it bubbles, turn heat down slightly. It's best to have the water temperature at 170-180° F. Place casings in cold water and soak for 30 minutes. Grind sausage and mix with seasoning, cure and about half as much water as typically recommended. Stuff sausage very tightly in high barrier casing. Twist and clip or tie off. Check that the water temperature is between 165-180° F. Place sausage in water to cook, cooking only ten pounds at a time. Sausage must reach an internal temperature of 165° F. When sausage is done, remove from hot water and drop into ice water for 20 minutes to keep casing from wrinkling. Sausage is ready to eat! Refrigerate or freeze sausage in casing—no additional packaging is needed!
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Pack quantities of 10 and 25 are available.
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