horrible casing smell

Discussion in 'Sausage' started by mrbeef, Feb 11, 2016.

  1. mrbeef

    mrbeef Smoke Blower

    Howdy everyone, it's been awhile since I've been on hope all is good for everyone. Today I got home and smelled a horrible smell and found it to be my casings I've had in the fridge. They have been siting in water and salt for about 4 months and the top of the water is slimy yellow and the smell makes you sick. What could have caused that? I'm gonna have to throw them out and don't want it to happen again.
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yuck! I was going to say not enough salt. I don't store mine in brine. I packed them in salt only.
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Are they in a sealed container?
  5. Toss them. Not worth getting sick or ruining meat.
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    We agree, toss them. But trying to figure what happened
  7. My best guess is not enough salt/to much water. I've kept casings in a covered container,in a salt slurry and they lasted a very long time.
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My standing rule anything that smells bad, its gets tossed! Everytime no thought required, life is too short to sit that long on the ceramic throne because it was expensive or time consuming. Just let it go!

    And I am still leary of roping...... but if it smelled............LOL
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I bury unused soaked casing in kosher salt and store in a zipbag in the refer, lasts months. Re-soak when needed...JJ
  10. mrbeef

    mrbeef Smoke Blower

    Thanks for the replies. I think I had too much water. Lesson learned.
  11. mummel

    mummel Master of the Pit

    Definitely contaminated.  Toss.  Make sure you have like 0.25 inches of salt lying on the bottom.  That way you know the water has been saturated completely.  Use warm water when you start the brine so the salt dissolves easier. 

    I left mine in plain water for a week and ate them this weekend.  They seemed fine.  But yours are definitely contaminated.
    Last edited: Feb 12, 2016

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