Toggle sidebar

Casing question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
mike johnson

mike johnson

Master of the Pit
Original poster
OTBS Member
Mar 9, 2012
1,051
59
Lacey, WA.
I bought a pack of pre tubed casings and let them soak for the 24 hours that they recommend. I soaked way to many though and was wondering how long they will last staying soaked in the water. Will they stay good till the weekend or is it going to be a late night tonight grinding and stuffing.
 
I have not tried pre-loaded yet, but my normal casings I have in heavily salted water and I have some that are two years old and still have no smell and look fine. <Shrugs>  Was just thinking about checking 'em out the other day since season is getting close.
 
These are in just tap water from the sink. But I just saw boneless park shoulder is 1.29 lb. at cash n carry so I'll buy another 2 pack today and make some more tonight.
 
Mike Johnson said:
These are in just tap water from the sink. But I just saw boneless park shoulder is 1.29 lb. at cash n carry so I'll buy another 2 pack today and make some more tonight.
Click to expand...
That's the best way to handle it, MORE SAUAGES!! Boudin? Andouille?

thumb1.gif
 
MJ, I just bought some preloads but haven't used them. I do what Foam does with normal casings, a salt slurry and back to the fridge. You can be the guinea  pig and see if it works for preloads !
icon_smile.gif
 
No sausage making for me tonight. I will just wait till Saturday. I start work at a new company tomorrow and need to get to bed early.
 
c farmer said:
DaveOmak said:
Mike, evening.... Heavily salt the water with non - iodized salt for storage....
Click to expand...

What do you call heavily salted?
Click to expand...


Saturated salt solution.... so no bacteria can survive and eat up the casings while in storage... You want salt to sit in the bottom of the container and the water will be saturated with salt...
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Flash Burn
Speaking of casings...
Replies
11
Views
1K
Sausage
Flash Burn
Flash Burn
Timber II
Tough casings question
Replies
11
Views
847
Blowing Smoke Around the Smoker.
Gonna Smoke
Gonna Smoke
slavikborisov
Busy weekend venison bologna and sausage
Replies
15
Views
3K
Sausage
slavikborisov
slavikborisov
motolife313-2
Why are casing so close in size to each other? And why so expensive??
Replies
4
Views
603
General Discussion
motolife313-2
motolife313-2
C
Venison Polish Sausage - Fresh vs. Smoked for Beginner
Replies
8
Views
2K
Sausage
crazymoon
crazymoon
BGKYSmoker
Recipe: Honey & Swiss Roll
Replies
1
Views
1K
Sausage
slavikborisov
slavikborisov
mr_whipple
First Batch With My Stuffer
Replies
35
Views
3K
Sausage
mr_whipple
mr_whipple
KBFlyer
Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
Replies
26
Views
3K
Sausage
KBFlyer
KBFlyer

Latest posts

Hot Threads

Top Bottom
Back
Clicky