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Sausage Casing Storage Question

post #1 of 13
Thread Starter 
A few days ago I soaked a bunch of casings in water in my fridge to stuff my gyro sausage. I soaked way too many for what I actually needed. Can they be stored in that water in the fridge for an extended period of time or should I return them to their original package with the salt solution? Thanks! Also, if I don't return them to the original package with the salt solution, how long can I let them stay in the soaking container as I might make some more sauage in the next couple or days. Thanks!
post #2 of 13

I would resalt them. I'm not sure how long you can let them soak.

Happy smoken.

David

post #3 of 13

I put mine in a zip lock bag with just a little water and a good amount of salt. Mixed it up real good then threw them into the freezer. They should last at least a couple month's.

post #4 of 13

Cool I learned something

 

Gary

post #5 of 13

Dont put them back in the original container.  Get a plastic container and put your remaining casings in there.  Cover them up well with salt and keep them in the fridge.  This way they will keep for more than a year.  Do not freeze them.  Freezing can make the casings weak, they can loose their natural oils, causing them to be dry and brittle.  No need to even freeze for a short period of time because storing in salt will keep them preserved and in good condition.  Reinhard

post #6 of 13

Cool, now I learned something!

post #7 of 13

Me too

post #8 of 13

yeahthat.gif

post #9 of 13

Me to!! Thanks Reinhard!!! How much salt to how much casings or just eyeball it or what, did not know if there was specific amount of salt to water to casings?? 

 

DS

post #10 of 13

when I do mine. I start with just a small amount of water and heavy salt. I guess you could say 1 part water 3 parts salt. Shake it up real good for mixing. I usually put mine in the freezer and use them within a couple of month's, but Rienhard said that you can put them in the fridge for a year. I don't know about that, but if I knew everything I wouldn't be on this awesome site.

post #11 of 13

You don't need to add water.. The casings should have enough water in them. just add non iodized salt

 

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

post #12 of 13

I only add a very small amount of water, just to disperse the salt around. I don't repack in the liquid they come in either.

post #13 of 13
Quote:
Originally Posted by boykjo View Post
 

You don't need to add water.. The casings should have enough water in them. just add non iodized salt

 

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

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