i have about 15 casing left from some sausage i just made, can you salt them back down and fridge them? or throw them away.
I just threw out casing never used from year before last and ordered new last week. I always try to keep, 46+MM for andouille, 28MM for sausage, and small sheep for breakfast links and snack sticks. I tryed looking for pre-loaded at that other sausage making place and didn't see 'em. I so want to try pre-loaded and some cellouse just so I have some experience. All I have ever done is natural hog and beef.
Its not cool enough yet to even throw a cure bucket in the reefer, but its getting closer!
Casings to me always stink anyway, so when I have a doubt about their "freshness" its time to replace 'em, I have before had 20 lbs of sausage and no casing to use. You only have to wait for delivery once.