Casing life

[SmokyMose]

Hi, folks.
I probably stuff 40 to 50 lbs a year. I've been getting my natural casings from Syracuse Casing (pre-tubed) and I really like them, but they only sell quantities for 120 to 130 lbs now. I got a "quantity" a couple of years ago, and although they've been salted well and refrigerated I get nervous when I bring out a tube to stuff. No problems at all yet, no blow-outs and they stretch well, but they talk about them being good for 6 months....?? Am I on borrowed time? Is there a health issue?
Are the casings from SausageMaker pretty good?
Just curious because I need to order more pretty soon.

Dan

 

[Winterrider]

I have used them numerous times, never had any issues.

 

[1finder]

I believe your fine, they’re salted & in fridge. That’s how I store mine also, I’ve been having good luck getting my 32mm-35mm hanks from Lem products.

 

[chopsaw]

Are the casings from SausageMaker pretty good?

That's what I use , and I like them . I store them wet , like the boykjo thread on how to treat natural casings .
Stored correctly , they should last a long time . I've had some over 2 years old , but I use them up pretty fast these days .
By the way ,,, good to see you .

 

[HowlingDog]

I have used the SausageMaker casings only a couple of times and they were fine. I added more salt to the ones I didn't use and back into the fridge for next time. One thing I did read was to use NON-iodine salt when adding for long term storage.

 

[crazymoon]

SM, I have some that are a few years old in the fridge(packed in salt after each use)and they are fine.

 

[SmokinAl]

I have some that are 6 or 7 years old from TheSausageMaker. If you keep them salted & refrigerated they will last a long time. Check out this thread!

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

Al

 

[SmokyMose]

Thanks, folks! I'll rest easier now.
I only use non-iodized salt, Howling. I read that somewhere, too :-)
I didn't think anyone noticed I haven't been around for a while, chopsaw. I'm finally retired now, so you'll probably see me knocking around here a bit...

 

[pushok2018]

I have some that are 6 or 7 years old from TheSausageMaker. If you keep them salted & refrigerated they will last a long time. Check out this thread!

Ditto on what SmoniAl said. I still have some beef middles and rounds from TSM I bought three years ago... Keep them well covered with salt in my fridge. Used them recently for Krakowska without any single issue....

 

[rjob]

Syracuse Casings offers cups in various diameters . Each cup will do 20-25 pounds. Sold in quanities of three each. A bit more expensive may be another option.

All Natural Sausage Casings, Hog Casing, & Sheep Casings

All-Natural Hog Casing, Sausage Casing, and Sheep Casing. Providing All-Natural Hog Casing.

makincasing.com

Quote from their casing instruction page:
" Any leftover casing you do not use can be stored back in its container for up to 6 months. To store after you have soaked the casing, place the casing in a strainer and generously salt the casing (table salt will do). Allow the casing to drain off access water for at least 1 hour then place back in the container and refrigerate until needed. DO NOT FREEZE CASINGS."

Sausage Casing Instructions

Help with your sausage casings questions. Instructions for using & caring for your sausage casings.

makincasing.com

 

[rjob]

From Waltons inc.
How Long Can I Store Natural Sausage Casings?

Storage on our natural casings sits at about a year, but since it is not a manufactured product that time may vary a little. Keep them stored at 40 degrees or lower and do not freeze the casings which could damage the casings. If you open a package and do not use it all, try to return the extra casings back into the original package and brine solution, but if you do not have either, bag the extra casings, add extra salt, and seal it. If you absolutely have to freeze the casings for longer storage, you may, but it may weaken the casing and make them more prone to breakage or “blow-outs” during stuffing.

Natural Sausage Casings - Help & Information

Natural Sausage Casings Help & Information What are natural sausage casings? What are natural casings made of? What kind of hog casings and sheep casin...

meatgistics.waltonsinc.com

Different opinions from two sources.

 

[SmokyMose]

Syracuse Casings offers cups in various diameters . Each cup will do 20-25 pounds. Sold in quanities of three each. A bit more expensive may but another option.

All Natural Sausage Casings, Hog Casing, & Sheep Casings

All-Natural Hog Casing, Sausage Casing, and Sheep Casing. Providing All-Natural Hog Casing.

makincasing.com

Quote from their casing instruction page:
" Any leftover casing you do not use can be stored back in its container for up to 6 months. To store after you have soaked the casing, place the casing in a strainer and generously salt the casing (table salt will do). Allow the casing to drain off access water for at least 1 hour then place back in the container and refrigerate until needed. DO NOT FREEZE CASINGS."

Sausage Casing Instructions

Help with your sausage casings questions. Instructions for using & caring for your sausage casings.

makincasing.com

Yeah, that's what I was planning to do, rjob. It's only $4 more and the cups are a lot easier to store.
(When I first started buying from Syracuse you could buy just one..)

 

[BGKYSmoker]

Never had any issues with TSM casings or Syracuse. Like said here if you keep em salted and sealed they will last for years.

 

[hawgrider]

Brine solution is not the way or necessary to store them. Put them back in original package or a heavy duty ziplock and cover well with Kosher salt(no liquid) you cant over salt these so pour it on and store refrigerated.