Casing question...

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ellymae

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Mar 21, 2009
1,391
90
Southeastern PA
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...
 
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:
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
 
I would not use iodized salt. Purified salt would be the best
 
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. 
 
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.
 
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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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