Sausage Casing Storage Question

[worktogthr]

A few days ago I soaked a bunch of casings in water in my fridge to stuff my gyro sausage. I soaked way too many for what I actually needed. Can they be stored in that water in the fridge for an extended period of time or should I return them to their original package with the salt solution? Thanks! Also, if I don't return them to the original package with the salt solution, how long can I let them stay in the soaking container as I might make some more sauage in the next couple or days. Thanks!

 

[themule69]

I would resalt them. I'm not sure how long you can let them soak.

Happy smoken.

David

 

[masonman1345]

I put mine in a zip lock bag with just a little water and a good amount of salt. Mixed it up real good then threw them into the freezer. They should last at least a couple month's.

 

[gary s]

Cool I learned something

Gary

 

[reinhard]

Dont put them back in the original container.  Get a plastic container and put your remaining casings in there.  Cover them up well with salt and keep them in the fridge.  This way they will keep for more than a year.  Do not freeze them.  Freezing can make the casings weak, they can loose their natural oils, causing them to be dry and brittle.  No need to even freeze for a short period of time because storing in salt will keep them preserved and in good condition.  Reinhard

 

[masonman1345]

Cool, now I learned something!

 

[gary s]

Me too

 

[driedstick]

Me to!! Thanks Reinhard!!! How much salt to how much casings or just eyeball it or what, did not know if there was specific amount of salt to water to casings?? 

DS

 

[masonman1345]

when I do mine. I start with just a small amount of water and heavy salt. I guess you could say 1 part water 3 parts salt. Shake it up real good for mixing. I usually put mine in the freezer and use them within a couple of month's, but Rienhard said that you can put them in the fridge for a year. I don't know about that, but if I knew everything I wouldn't be on this awesome site.

 

[boykjo]

You don't need to add water.. The casings should have enough water in them. just add non iodized salt

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

 

[masonman1345]

I only add a very small amount of water, just to disperse the salt around. I don't repack in the liquid they come in either.

 

[driedstick]

 
You don't need to add water.. The casings should have enough water in them. just add non iodized salt

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