Crazy casing

[wnctracker]

I went to my local grocer where I always buy sausage casings usually only two at a time every couple of months because I don't really make that many. Today the manager was apparently working behind the meat counter because he rang up my casings at $100 per pound so for two casings it was like $15. I informed the manager that right in front of me they had stored made sausages in those very casings for only 399 a pound… So I could have just bought the casings filled with meat and gotten about 4 pounds of sausages for the same price Needless to say I left and went to another grocery store where I paid $2.50for two of them.


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[crankybuzzard]

Wow! Proud of that gut aren't they?

 

[bladeguy]

$100 per pound???  I don't make a killer amount of sausage either.....well, lately I've been starting to do so, but anyway, the naturals will keep in the fridge in salt forever. Sounds like you have a good source in the other grocer, but you may want to think about ordering on-line and keeping them in the fridge. Actually, if you have the space, there is a great thread about keeping natural casings in a container in a salt solution as a sticky.....I'm now trying it that way. This would keep you from having to deal with managers that overvalue their products...just a thought. 

 

[ab canuck]

  Have you tried at any butcher shops? I go to a butcher supply store and as Bladeguy said

 
$100 per pound???  I don't make a killer amount of sausage either.....well, lately I've been starting to do so, but anyway, the naturals will keep in the fridge in salt forever.  but you may want to think about ordering on-line and keeping them in the fridge. Actually, if you have the space, there is a great thread about keeping natural casings in a container in a salt solution as a sticky.....

  I have kept them in salt ans in the fridge for up to 2 yrs. 

 

[SmokinAl]

They are very inexpensive if you buy them in bulk & if you follow this thread they will last indefinitely in the fridge.

I have some that are 6 years old & still just like new.

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

Al