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Frozen Hog Casings

post #1 of 12
Thread Starter 

Hey everyone!

 

I picked up ALOT of hot casings about a year ago and they been frozen solid in the freezer ever since.  I was just curious on your thoughts of should I toss these out or are they still ok?  I have read that they lose their strength and can tear.  Thinking of tossing them but figured I'd ask those who have maybe been down that road before. 

 

PS

I picked up new ones just in case:icon_wink:

 

Thanks!

post #2 of 12
Quote:
Originally Posted by backyard bbq View Post
 

Hey everyone!

 

I picked up ALOT of hot casings about a year ago and they been frozen solid in the freezer ever since.  I was just curious on your thoughts of should I toss these out or are they still ok?  I have read that they lose their strength and can tear.  Thinking of tossing them but figured I'd ask those who have maybe been down that road before. 

 

PS

I picked up new ones just in case:icon_wink:

 

Thanks!

 

I've never frozen casings before but I can't imagine that it being good for them. Seeing as they are a natural products, I'd think the freezing process would weaken the casings and have a negative effect when stuffed. 

 

Wait and see what others say though, but that's just my "thoughts". 

post #3 of 12
Thread Starter 

Thanks for the reply.  I know that's what I thought too but then the butcher that I had purchased them from told me to freeze them so I just did.  Figured he would know I guess.  It goes against pretty much everything I read on here (and other places) which is to store them in the fridge with a little salt and optional dash of vinegar.

post #4 of 12

I always pack my casings in salt refrigerate they  stay quite well. Freezing may cause freezer burn.

post #5 of 12
Thread Starter 

what is the lifespan of keeping them in the fridge? thx

post #6 of 12
Quote:
Originally Posted by backyard bbq View Post

Thanks for the reply.  I know that's what I thought too but then the butcher that I had purchased them from told me to freeze them so I just did.  Figured he would know I guess.  It goes against pretty much everything I read on here (and other places) which is to store them in the fridge with a little salt and optional dash of vinegar.

In storage, I would skip the vinegar... the acid could eat up the casings... I totally cover my casings in pickling salt... toss them so it's everywhere... and refer in a styro cup and lid... little or no water.... been there for years... and still are fine....
Some casings come in liquid.... mine didn't so that's why I store them "dry" in salt...
post #7 of 12

I have stored casings in salt for 3+ years with no problems

post #8 of 12
Thread Starter 

how to you determine how much salt?

post #9 of 12
Thread Starter 

and does it matter what kind of salt?

post #10 of 12

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

post #11 of 12

I put as much as I can to keep the salt just barely damp. When you want to use them take the amount you need out, the night before and soak in the fridge

post #12 of 12

Any non iodized will work Pickling salt is the purest.

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