Casing question...

Discussion in 'Sausage' started by ellymae, Jan 10, 2011.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Hey folks. How long does natural casing last? The stuff I have has been in the bag it came in in my fridge for about ten months. Can't tell by smell cause it smelled nasty to begin with. :eek:

    Thanks... Elly...
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Never  seen a site saying to discard after a certain date.  Change the water, add some salt and put back in fridge.  A box of baking soda helps with the smell!  Keep them cool, wet and salted and they will last a LOOOONG time.
    Last edited: Jan 10, 2011
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

  4. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Thanks guys - appreciate the responses.
    Have to say, the smell of the casings ALMOST kept me from making sausage... glad I got over that.

    / message sig
  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I have also read that if ya put a touch of vinigar when soaking that helps the smell if it bugs ya.
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    I would not use iodized salt. Purified salt would be the best
  7. tatonka3a2

    tatonka3a2 Meat Mopper

    We have used casing from Butcher Packer that were almost 2 yrs old.  No problems at all with stuffing, taste, or texture.  The packages hadn't been opened and were stored in the fridge. 
  8. jeffesonm

    jeffesonm Smoke Blower

    I've used hog casings 1+ years old from butcher-packer, stored in the fridge with salt... no issues.  The sheep casings that were a year old smelled particularly funky so I ordered some new ones.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now thats a good question Elly. I have never had casings very long. But it would be nice to know thou.

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