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Storing Hog Casings Help

post #1 of 7
Thread Starter 
I have some extra hog casings after I made some sausage last night that have been washed and soaked in water.

Can I repack them in salt, or do I have to throw them away?

I put the opened package with the rest of the casings in the fridge.



No Creosote! A-Maze-N Smokers

post #2 of 7
I've always just covered them back up in salt and thrown them in the fridge.
post #3 of 7
In the Rytek Kutas book it says

"If you don't use all the casings, they can be re-salted instead of discarded. Simply squeeze all the water out of the casing, don't rush it. Let them lay in a noodle collander to drip dry, squeeziong the water out from time to time. When fairly dry, sprinkle salt (Do not use iodized salt, purified would be the best) on casings, plase in a container and referigerate. Don't over do it with the salt. Take notice how salted these casings were before you got started and try to replicate these conditions"

Hope this helps
post #4 of 7
I always resalt my unused casings ad throw them back in with the rest
I buy a hank at a time and dont always pull out just the right amount
post #5 of 7
I drain and then re-pack with salt and freeze them. Never a problem
post #6 of 7
I haven't had any casing left yet but then I have had to get more out of the pack and soaked them again. Now I have heard that you could re-salt them but I just threw them away cause they give you soo much when I bought the sausage kits.
post #7 of 7
Drain , resalt with pickleing or kosher salt without iodine. Back to the fridge and they will be fine.
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