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horrible casing smell

post #1 of 11
Thread Starter 
Howdy everyone, it's been awhile since I've been on hope all is good for everyone. Today I got home and smelled a horrible smell and found it to be my casings I've had in the fridge. They have been siting in water and salt for about 4 months and the top of the water is slimy yellow and the smell makes you sick. What could have caused that? I'm gonna have to throw them out and don't want it to happen again.
post #2 of 11

Not sure what happened. If they are yellow and slimey I would throw them out. Better safe than sorry. Could have been not enough salt, poor water quality, poor quality casings or too much open head space... where did you purchase them...

 

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

post #3 of 11
Yuck! I was going to say not enough salt. I don't store mine in brine. I packed them in salt only.
post #4 of 11
Are they in a sealed container?
post #5 of 11
Toss them. Not worth getting sick or ruining meat.
post #6 of 11
Quote:
Originally Posted by 1967RobG View Post

Toss them. Not worth getting sick or ruining meat.
We agree, toss them. But trying to figure what happened
post #7 of 11
Quote:
Originally Posted by c farmer View Post

We agree, toss them. But trying to figure what happened
My best guess is not enough salt/to much water. I've kept casings in a covered container,in a salt slurry and they lasted a very long time.
post #8 of 11

My standing rule anything that smells bad, its gets tossed! Everytime no thought required, life is too short to sit that long on the ceramic throne because it was expensive or time consuming. Just let it go!

 

And I am still leary of roping...... but if it smelled............LOL

post #9 of 11

I bury unused soaked casing in kosher salt and store in a zipbag in the refer, lasts months. Re-soak when needed...JJ

post #10 of 11
Thread Starter 
Thanks for the replies. I think I had too much water. Lesson learned.
post #11 of 11

Definitely contaminated.  Toss.  Make sure you have like 0.25 inches of salt lying on the bottom.  That way you know the water has been saturated completely.  Use warm water when you start the brine so the salt dissolves easier. 

 

I left mine in plain water for a week and ate them this weekend.  They seemed fine.  But yours are definitely contaminated.

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