hog casings

Discussion in 'Sausage' started by dannylang, Oct 1, 2016.

  1. i have about 15 casing left from some sausage i just made, can you salt them back down and fridge them? or throw them away.

    dannylang
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last edited: Oct 1, 2016
  3. dirtsailor, i have already washed the salt off the casings, can i dry them and put in zip lock and fill with salt, until a later date,

    dannylang
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes you can.
     
  5. dirtsailor thanks alot, i do not like to waste things, how long will they last in the fridge?

    dannylang
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    If salted well and handled properly, a year is no problem.
     
  7. thanks foamheart, thats what i wanted to hear.

    dannylang
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I just threw out casing never used from year before last and ordered new last week. I always try to keep, 46+MM for andouille, 28MM for sausage, and small sheep for breakfast links and snack sticks. I tryed looking for pre-loaded at that other sausage making place and didn't see 'em. I so want to try pre-loaded and some cellouse just so I have some experience. All I have ever done is natural hog and beef.

    Its not cool enough yet to even throw a cure bucket in the reefer, but its getting closer!

    Casings to me always stink anyway, so when I have a doubt about their "freshness" its time to replace 'em, I have before had 20 lbs of sausage and no casing to use. You only have to wait for delivery once.
     
  9. smokeymose

    smokeymose Master of the Pit

    I've been using "pre-loaded" from Syracuse and the quality and consistency is great, but there's way more on the sleeve than will fit on the horn. I sometimes end up just sliding it off the sleeve onto the horn. It's still easier than untangling a knot of casing, I guess..
    Coating the leftover with plain table salt and putting it back into the container, still on the sleeve, works fine.
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The keyword being plain table salt, the non-iodized stuff.
     
  11. smokeymose

    smokeymose Master of the Pit

    Oops. All the instruction card said was "table salt". Am I in trouble again? I'm always in trouble....
    Just did 5# of k'basa Sunday and the salted down leftover casing from 3 weeks ago was OK.
     

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