Casing question

[human.tim]

So I normally don't buy LEM casings but with what's going on I've been getting the casings where I can get them. Long story short, I'm going to smoke 20+ lbs of sausage this weekend and just looked at the casings I picked up from two different places and they are different. Both are 32mm collagen LEM casings but one is fresh and one is cured.

I know the difference between fresh, cured and smoked but I am planning on smoking them. Any thoughts on if I can use both or which one I can use?

Thanks

 

[boykjo]

So I normally don't buy LEM casings but with what's going on I've been getting the casings where I can get them. Long story short, I'm going to smoke 20+ lbs of sausage this weekend and just looked at the casings I picked up from two different places and they are different. Both are 32mm collagen LEM casings but one is fresh and one is cured.

I know the difference between fresh, cured and smoked but I am planning on smoking them. Any thoughts on if I can use both or which one I can use?

Thanks

You can smoke both of them. Fresh collogen will be like your johnsonville brats. Cured casings? Not sure what your looking at. I'm assuming they are just collogen like a snack stick. Make sure they are edible casings.
Can you post some pics of what u have.

 

[human.tim]

You can smoke both of them. Fresh collogen will be like your johnsonville brats. Cured casings? Not sure what your looking at. I'm assuming they are just collogen like a snack stick. Make sure they are edible casings.
Can you post some pics of what u have.

So I just noticed the cured ones also say smoked. Here's the picture. They're for drake like sausage if you know what that is.

 

[boykjo]

That's odd..... I'm not sure what LEM is doing here. Cured and fresh could be the color or look of the sausage. OK. here's what I found on their website.
Collagen Casings take the place of using natural hog or sheep casings. These beef protein casings can be used for either fresh or smoked sausages. There is no preparation necessary; just put them on your stuffing tube and before you know it, you will have uniformly sized sausages!

I would say they are fresh casings made of collogen and the types are the color associated with a cured smoked sausage and a fresh sausage look.

You can smoke them both.

 

[human.tim]

That's odd..... I'm not sure what LEM is doing here. Cured and fresh could be the color or look of the sausage. OK. here's what I found on their website.
Collagen Casings take the place of using natural hog or sheep casings. These beef protein casings can be used for either fresh or smoked sausages. There is no preparation necessary; just put them on your stuffing tube and before you know it, you will have uniformly sized sausages!

I would say they are fresh casings made of collogen and the types are the color associated with a cured smoked sausage and a fresh sausage look.

You can smoke them both.

Thanks