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hog casings

post #1 of 11
Thread Starter 

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.


post #2 of 11
Yes you can. I pack mine in just salt. Some brine.

post #3 of 11
Thread Starter 

dirtsailor, i have already washed the salt off the casings, can i dry them and put in zip lock and fill with salt, until a later date,


post #4 of 11
Yes you can.
post #5 of 11
Thread Starter 

dirtsailor thanks alot, i do not like to waste things, how long will they last in the fridge?


post #6 of 11

If salted well and handled properly, a year is no problem.

post #7 of 11
Thread Starter 

thanks foamheart, thats what i wanted to hear.


post #8 of 11

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.

post #9 of 11
I've been using "pre-loaded" from Syracuse and the quality and consistency is great, but there's way more on the sleeve than will fit on the horn. I sometimes end up just sliding it off the sleeve onto the horn. It's still easier than untangling a knot of casing, I guess..
Coating the leftover with plain table salt and putting it back into the container, still on the sleeve, works fine.
post #10 of 11

The keyword being plain table salt, the non-iodized stuff.

post #11 of 11
Originally Posted by CrankyBuzzard View Post

The keyword being plain table salt, the non-iodized stuff.
Oops. All the instruction card said was "table salt". Am I in trouble again? I'm always in trouble....
Just did 5# of k'basa Sunday and the salted down leftover casing from 3 weeks ago was OK.
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