Hog casings

Discussion in 'Roll Call' started by jam030303, Jan 15, 2014.

  1. jam030303

    jam030303 Newbie

    I was wanting to get peoples opinions on whether I should freeze or salt my extra hog casings and what would be the procedures for the two methods. Also, is it possible to over work your meat when mixing it to make sausage?  Thanks.
  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You can re salt the casings and refrigerate. Remove the casings from the fresh bowl of water you were rinsing them in and place them in a container. the casings will be saturated with enough water so you will not need to add.... I like to use a mason jar and add 1/4 cup of non iodized salt, mix and refrigerate.... 
  4. jam030303

    jam030303 Newbie

    Thank you for the information.
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Also, I've found that casing that I've frozen in the past has softened up too much for me and I ended up with tears and blowouts...


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