Frozen Hog Casings

Discussion in 'Sausage' started by backyard bbq, Dec 31, 2014.

  1. Hey everyone!

    I picked up ALOT of hot casings about a year ago and they been frozen solid in the freezer ever since.  I was just curious on your thoughts of should I toss these out or are they still ok?  I have read that they lose their strength and can tear.  Thinking of tossing them but figured I'd ask those who have maybe been down that road before. 


    I picked up new ones just in case[​IMG]

  2. I've never frozen casings before but I can't imagine that it being good for them. Seeing as they are a natural products, I'd think the freezing process would weaken the casings and have a negative effect when stuffed. 

    Wait and see what others say though, but that's just my "thoughts". 
  3. Thanks for the reply.  I know that's what I thought too but then the butcher that I had purchased them from told me to freeze them so I just did.  Figured he would know I guess.  It goes against pretty much everything I read on here (and other places) which is to store them in the fridge with a little salt and optional dash of vinegar.
  4. tropics

    tropics Smoking Guru SMF Premier Member

    I always pack my casings in salt refrigerate they  stay quite well. Freezing may cause freezer burn.
  5. what is the lifespan of keeping them in the fridge? thx
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    In storage, I would skip the vinegar... the acid could eat up the casings... I totally cover my casings in pickling salt... toss them so it's everywhere... and refer in a styro cup and lid... little or no water.... been there for years... and still are fine....
    Some casings come in liquid.... mine didn't so that's why I store them "dry" in salt...
  7. I have stored casings in salt for 3+ years with no problems
  8. how to you determine how much salt?
  9. and does it matter what kind of salt?
  10. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

  11. tropics

    tropics Smoking Guru SMF Premier Member

    I put as much as I can to keep the salt just barely damp. When you want to use them take the amount you need out, the night before and soak in the fridge
  12. tropics

    tropics Smoking Guru SMF Premier Member

    Any non iodized will work Pickling salt is the purest.

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