Storing Hog Casings Help

Discussion in 'Sausage' started by tjohnson, Jan 29, 2010.

  1. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    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.


    THANKS!


    TJ
     
  2. pitrow

    pitrow Smoking Fanatic

    I've always just covered them back up in salt and thrown them in the fridge.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
     
  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    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
     
  5. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I drain and then re-pack with salt and freeze them. Never a problem
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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.
     
  7. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Drain , resalt with pickleing or kosher salt without iodine. Back to the fridge and they will be fine.
     

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