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🥩 Elevate your charcuterie game with casings that perform as hard as you do!
LEM Products 126B Non-Edible Fibrous Casings are premium, mahogany-colored casings sized at 2.5" x 20" designed for making summer sausage, salami, and other cured meats. Sold in a convenient bundle of 25, each casing supports approximately 3 pounds of stuffing. These casings require soaking for 20-30 minutes before use to achieve optimal flexibility and are built to hold up during smoking and curing, delivering professional-quality results for home and commercial meat processors alike.
| ASIN | B002L7UPUK |
| Age Range Description | Adult |
| Best Sellers Rank | #104,265 in Home ( See Top 100 in Home ) #363 in Cushions |
| Colour | Mahogany |
| Customer Reviews | 4.8 4.8 out of 5 stars (1,608) |
| Date First Available | 11 December 2015 |
| Global Trade Identification Number | 00734494126006 |
| Item form | stuffed |
| Item model number | 126B |
| Manufacturer | LEM Products |
| Number of pieces | 25 |
| Package Dimensions | 26.92 x 10.16 x 5.08 cm; 295 g |
| Package Information | Pouch |
| Product Name | Non-Edible Fibrous Casings |
| Size | 16 Ounces |
| UPC | 734494126006 |
| Unit count | 1200 Ounce |
A**R
Good product. Just be sure to soak them well and they become pliable. Held up well in the smoker. I will purchase these again.
M**A
Excellent quality casings, reliable every time These fibrous casings are top quality and work perfectly for homemade sausages. They are strong, easy to use, and hold up well during stuffing and smoking. Each one fits about the right amount as described, and the results always look professional. I’ve ordered these multiple times and will continue to do so — consistent quality and very reliable. Highly recommend for anyone making summer sausage, salami, or pepperoni.
B**N
Very happy with this product
S**W
Excellent product, these casings allow the perfect amount of smoke to penitrate the sausages.
S**M
Lem products are the best if you sre processing meat. No splitting and easy to handle.
Trustpilot
3 weeks ago
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