Casings storage?

[Timber II]

So the butcher finally called and had some pork fatback ready. I picked up 10 lbs and after trimming the hide off the chunks ended up 7.5 lbs so I’m set for 3 more 10 lb experiments of sausage or keibasa.

I also bought a pack of casings 32-35 size and believe it’s a Hank and will do about 80 lbs of sausage. The bag is sealed. After I use what I need what’s the best way to store? Freeze?
Thanks again, been reading a bunch you all make some good looking stuff!
Timber

 

[rjob]

Link below is a good read on casings.
Short answer don't freeze.

Sausage Casings

Casings can be divided into two groups: natural casings, synthetic casings

www.meatsandsausages.com

 

[chopsaw]

Follow this thread by Joe . Hands down the best way to store natural casings . I do both hog and sheep casings this way .

How to handle natural casings

Thought I would post up what I do with natural casings. I use naturals 99.9% of the time when making sausages be it sheep or hog casings. I get compliments about how the casing are very delicate and have a perfect snap when you bite into the sausage. I believe the quality of the casings is part...

www.smokingmeatforums.com

 

[indaswamp]

^^^^Guys got you covered. Do not freeze!

 

[Timber II]

You boys are a great help!
Really thank ya
Timber

 

[Timber II]

You boys are prob about to kill me w all the questions but….
How do you tell the difference between a wet salt brine VS a salt solution brine?

 

[indaswamp]

You boys are prob about to kill me w all the questions but….
How do you tell the difference between a wet salt brine VS a salt solution brine?

If we are talking about casings....easy.
Wet salt brine will look like wet sand....where as a salt solution brine, there will be liquid visible. salt solution is preferred for longtime storage at home.

 

[Timber II]

Ok thanks swamp! I remember there being some liquid. I’ll get a pic when I get home

 

[SmokinAl]

I have casings over 4 years old, stored following Joe’s method, & they are still like new. Hardly ever have a blowout, and they have a nice pop when you eat them.
Al

 

[Timber II]

There is a little liquid

 

[indaswamp]

You are good. I suggest transferring to a 2qt. bucket with a tight fitting snap on lid for long term storage. And add 3/4 cup of salt then fill the bucket up with water. The casings will be tied in a knot around the ring (so you can find them and keep them from turning into a big knot.) When you need them, you will be amazed how easily they 'should' untangle as you pull one out. may have to loosen a tangle or two by hand, but should not be too bad. Most times they pull right out with no issue.

 

[chopsaw]

I'm glad I saved my bucket from the sausage maker for this , because they don't come like that anymore . Read that disclaimer if you can see it .

Should have 2 rings in there . A red and a white . One should hold the casings , and the other should be stamped with the size .

I recently bought some hog casings from Syracuse casing . They're pre-tubed , which some see as a plus . I'm not one of them . I've already stripped half of them off the tubes and put in the bucket per Joe's info .

 

[indaswamp]

I'm not a fan of pre-tubed casing either....

 

[DougE]

I'm glad I saved my bucket from the sausage maker for this , because they don't come like that anymore . Read that disclaimer if you can see it .
View attachment 680433
Should have 2 rings in there . A red and a white . One should hold the casings , and the other should be stamped with the size .
View attachment 680434
I recently bought some hog casings from Syracuse casing . They're pre-tubed , which some see as a plus . I'm not one of them . I've already stripped half of them off the tubes and put in the bucket per Joe's info .

Tried pre-tubed and ended up pulling them all off the tubes also. I find it easier to load the loose casings on the horn.

As far as storage, I make a brine with as much salt as will dissolve in a quart mason jar (keep adding salt and agitating until salt starts settling out, then you are at the max salt concentration for the water.) and keep that in the fridge.

 

[ramatack]

Follow this thread by Joe . Hands down the best way to store natural casings . I do both hog and sheep casings this way .

How to handle natural casings

Thought I would post up what I do with natural casings. I use naturals 99.9% of the time when making sausages be it sheep or hog casings. I get compliments about how the casing are very delicate and have a perfect snap when you bite into the sausage. I believe the quality of the casings is part...

www.smokingmeatforums.com

I've done boykjo method a couple times. The first time i didn't use any for about a year and a half and they went bad. I think it was a combination of my fridge going bad and temps got above 40* and i didn't notice. Now i rinse and resalt every 6 months or so. I just resalted this morning and they look and smell great. They have been in the fridge for 3 years. I don't do sausages that much but like to have them on hand incase. I smoke whole meats, sticks and bacon most of the time. This is the best method i have tried for natural casings, easy to pull out singles and they stretch great. Its a little messing around for the first week or so but after that easy peesy

 

[cptnding]

I've done boykjo method a couple times. The first time i didn't use any for about a year and a half and they went bad. I think it was a combination of my fridge going bad and temps got above 40* and i didn't notice. Now i rinse and resalt every 6 months or so. I just resalted this morning and they look and smell great. They have been in the fridge for 3 years. I don't do sausages that much but like to have them on hand incase. I smoke whole meats, sticks and bacon most of the time. This is the best method i have tried for natural casings, easy to pull out singles and they stretch great. Its a little messing around for the first week or so but after that easy peesy

3 years. That's great. Sounds like lots of folks are having very good results with storing casings this way.