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Casing question...

post #1 of 9
Thread Starter 
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.gif

Thanks... Elly...
post #2 of 9

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.

post #3 of 9

Here's what Butcher Packer has to say about it!



post #4 of 9
Thread Starter 
Thanks guys - appreciate the responses.
Have to say, the smell of the casings ALMOST kept me from making sausage... glad I got over that.
post #5 of 9

I have also read that if ya put a touch of vinigar when soaking that helps the smell if it bugs ya.


post #6 of 9

I would not use iodized salt. Purified salt would be the best

post #7 of 9

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. 

post #8 of 9

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.

post #9 of 9


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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