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Casing Care

post #1 of 4
Thread Starter 

Hi All, made sausage yesterday and in our travels, we picked up some salted pork intestines.  I have two questions.

 

1) when we some left, best way to store them?

 

1A) if I need to add salt, can I add Kosher Salt?

 

2) we got 4 out, washed the salt off and set them in water.  We only used 3 of them, what to do with the one we did not use?  This casing is currently sitting in water in my fridge.

post #2 of 4
Quote:
Originally Posted by Palladini View Post
 

Hi All, made sausage yesterday and in our travels, we picked up some salted pork intestines.  I have two questions.

 

1) when we some left, best way to store them?

 

1A) if I need to add salt, can I add Kosher Salt?

 

2) we got 4 out, washed the salt off and set them in water.  We only used 3 of them, what to do with the one we did not use?  This casing is currently sitting in water in my fridge.


Best way to keep them is to put them in a heavy salt water and in the refrigerator. Kosher salt is good. There getting to be pricy so saving any left overs is a good thinking.

post #3 of 4
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 


Best way to keep them is to put them in a heavy salt water and in the refrigerator. Kosher salt is good. There getting to be pricy so saving any left overs is a good thinking.

I have taken it out of the water, put it in a ziplock bag, added and changed the copious amount of Kosher Salt twice now.  The rest were all put back in the plastic container they came in, this resembles a clear plastic container that you would get a macaroni salad in from a deli.  Anyway, that and it's contents went back into my beer fridge, with the exception, I don't drink beer, so calling it a beer fridge is wrong.

 

I think we paid $7.95 for enough to stuff 100 lbs of meat.  This came from our local meat/butcher/grocery store.

post #4 of 4

In a good heavy salt brine, they will last a long time in the fridge.

 

I have bought some that were just salted.  I always change that to a heavy brine.

 

When I take some out of the brine, I rinse, soak in water with a little vinegar, and rinse again.

 

Any leftovers I have soaked  with water and  vinegar added, I pitch. Probably could save them, but why take the chance?

 

Those in the salt brine will be gone long before they can ever go bad.

 

Good luck.

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