Casings storage?

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Timber II

Meat Mopper
Original poster
SMF Premier Member
Oct 15, 2023
269
322
Swamp east Missouri
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
 
Follow this thread by Joe . Hands down the best way to store natural casings . I do both hog and sheep casings this way .
 
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?
 
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.
 
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There is a little liquid
 

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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.
 
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 .
20190302_113647.jpg
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 .
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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 .
 
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.
 
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Follow this thread by Joe . Hands down the best way to store natural casings . I do both hog and sheep casings this way .
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
 
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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.
 
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