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Casing question

post #1 of 13
Thread Starter 
I bought a pack of pre tubed casings and let them soak for the 24 hours that they recommend. I soaked way to many though and was wondering how long they will last staying soaked in the water. Will they stay good till the weekend or is it going to be a late night tonight grinding and stuffing.
post #2 of 13

I have not tried pre-loaded yet, but my normal casings I have in heavily salted water and I have some that are two years old and still have no smell and look fine. <Shrugs>  Was just thinking about checking 'em out the other day since season is getting close.

post #3 of 13
Thread Starter 
These are in just tap water from the sink. But I just saw boneless park shoulder is 1.29 lb. at cash n carry so I'll buy another 2 pack today and make some more tonight.
post #4 of 13
Quote:
Originally Posted by Mike Johnson View Post

These are in just tap water from the sink. But I just saw boneless park shoulder is 1.29 lb. at cash n carry so I'll buy another 2 pack today and make some more tonight.

 

That's the best way to handle it, MORE SAUAGES!! Boudin? Andouille?

 

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post #5 of 13

How the heck do you guys get such good deals!  Nice job on the butt.

 

And yeah, thats what Im doing after reading boykjo's thread.

 

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

post #6 of 13

MJ, I just bought some preloads but haven't used them. I do what Foam does with normal casings, a salt slurry and back to the fridge. You can be the guinea  pig and see if it works for preloads ! :icon_smile:

post #7 of 13
Thread Starter 

No sausage making for me tonight. I will just wait till Saturday. I start work at a new company tomorrow and need to get to bed early.

post #8 of 13
Mike, evening.... Heavily salt the water with non - iodized salt for storage....
post #9 of 13
Quote:
Originally Posted by DaveOmak View Post

Mike, evening.... Heavily salt the water with non - iodized salt for storage....

What do you call heavily salted?
post #10 of 13
Quote:
Originally Posted by DaveOmak View Post

Mike, evening.... Heavily salt the water with non - iodized salt for storage....

Ditto, they will last a year no problem.
post #11 of 13
Quote:
Originally Posted by c farmer View Post

Quote:
Originally Posted by DaveOmak View Post

Mike, evening.... Heavily salt the water with non - iodized salt for storage....

What do you call heavily salted?


Saturated salt solution.... so no bacteria can survive and eat up the casings while in storage... You want salt to sit in the bottom of the container and the water will be saturated with salt...
post #12 of 13
How much salt on bottom? I have like 0.5 inches using 0.5 cups. Seemed a bit much.
post #13 of 13
Quote:
Originally Posted by mummel View Post

How much salt on bottom? I have like 0.5 inches using 0.5 cups. Seemed a bit much.


Stir the heck out of it and if the salt is still there, it's perfect....
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