6mth old hog casings

[forvols]

I have about 6-8ft of Lem hog casings that have been stored in heavily salted water with a dash vinegar sealed in a Tupperware bowl with lid and in the fridge for the last 6mths. Do you think they are still good to use or should I just throw away and rinse out some new ones. Going to make a 5 or 10lb batch of Waltons Hot Links in the next couple of days.

 

[voodoochile]

do they pass the smell test ?

 

[forvols]

There is a little bit of a smell, but not really off putting. I just checked them, they are VERY soft and pliable though.

 

[kit s]

forvols
in heavy salt solution they should last indefinitely...though i usually put them in freezer. Never heard of putting in vinegar.. even with a good rinse it might leave a flavor...just do a good rinse in cold water and i am confident they will be ok.
kit

 

[forvols]

Kit s..thanks..I had read on this site or another or a book. Adding a dash of vinegar will make the casings softer and more pliable. I did it to the casings I used for a batch on hot Italian no off taste with those. These are definitely softer. I will use them see how the stuffing goes. This original package of LEM casings (that these are left overs from) I had one blow out on making 44 links of hot Italian. So I will give them a try.

I will rinse them out real good and stuff away. Going to make fresh hot links vs smoking with them.

 

[atomicsmoke]

They are good. Just stuff them already.

 

[chopsaw]

Pass the smell test ,,, lol . Do they smell bad ,,, or smell bad .

 

[dward51]

Well, considering they "smell" when brand new.... the smell test is somewhat subjective. Unless they are funky/rotten smelling (more so than normal) or have some strange growth on them, you should be fine. Properly packed in salt and refrigerated they generally last pretty much forever.

Vinegar is generally only added at the time they are washed just before use. I've used vinegar in the final water bath, but never heard of vinegar in the salt pack before. Probably would not hurt though as vinegar is also another natural anti-bacterial agent in it's own right.

 

[pc farmer]

I have some over a year old. Still good. Just salted

 

[indaswamp]

Here ya go:
https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/

 

[SmokinAl]

I have casings that are over 6 years old & still fine. I use the method mentioned above to store them.
https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/
Al

 

[DanMcG]

If only a dash of vinegar might not be an issue, but vinegar is an acid and it could eat the casings after 6 months.

 

[forvols]

Well I rinsed them out real good and put in fresh cold water. There is no smell at all(so now I question whether I put vinegar in at all). Will be stuffing these this evening. See how that part goes.

 

[voodoochile]

There is a little bit of a smell, but not really off putting. I just checked them, they are VERY soft and pliable though.

yes they have a little bit of an odor ..... I was referring to any foul or "spoiled" odors even slight ones

 

[boykjo]

Kit s..thanks..I had read on this site or another or a book. Adding a dash of vinegar will make the casings softer and more pliable.

vinegar does not make casings soft and pliable. vinegar will make them thicken and turn rubbery. A dash of vinegar will help with odor. I use about a cap full in some fully saturated casings but only if there is a presence of odor. If they smell fine I dont add any....

Boykjo

 

[forvols]

Well no smell at all after rinse no vinegar smell before rinse..so I may not have added it.

Stuffing done and VERDICT is: Stuffed 10lbs of hot links, 1 blowout. During linking had 1 blow out..so result so far, casings worked great. Next cook test.