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We are never short of tips that's for sure. LEM brings you the best of the best tips on grinding, jerky & sausage making, using our burger press, collagen, and more.Grinder tips Use LEM's Ground Meat Packaging Systems in conjunction with your LEM Grinder for efficient freezer storage of your game.LEM Grinders are commercial-grade. They can grind between 160 lbs/hr (#5 Unit) and 360 lbs/hr (#12 Unit) but meant for home-use.A word about Wattage: Wattage is relatively meaningless when comparing …

Here at LEM, we take our sausage casings seriously. From huge summer sausage all the way down to snack sticks, size doesn't matter to us. We've got all of the sausage casings you'll need for your next sausage adventure.But - first things first - how do you know what casing to use and what you’re actually going to make? Don’t just wing it - brush up on the types of sausage casings below, and the types of sausage you’ll make with them. Use this chart to select the correct casing for the type of sa …

Sausages were originally made by stuffing a meat mixture into the intestines of a pig, sheep or other animal. When sausage manufacturers wanted a faster, more reliable way of making a high quantity of sausage - and when the material became widely available a half century ago - they switched to collagen. A natural protein product, collagen comes from a layer of beef hide, removed and refined. The more refined the processing, the more tender the casing. Collagen casing sausages are easy to cook, a …