freezing hog casings

[Doug b]

Havent made my first batch of sausage yet, still have more deer to cube up, but I have everything needed. Bought hog casings and put them in the freezer, was that ok to do?
I wasn't sure about just leaving them in fridge. thank you

 

[tropics]

Havent made my first batch of sausage yet, still have more deer to cube up, but I have everything needed. Bought hog casings and put them in the freezer, was that ok to do?
I wasn't sure about just leaving them in fridge. thank you

Doug I use to do that,I find it is better to keep them covered in heavy salt ( Refrigerated )
Even in the freezer they should be packed in salt
Richie

 

[DanMcG]

They say it weakens the casing, I've never froze them before so I can't say for sure. but like Richie said, pack in salt and refrig, works for me

 

[wild west]

I keep mine in the freezer in a heavy salt brine. They dont actually freeze because of the brine. Have used some in the freezer for over a year with no issues.

 

[tallbm]

I agree with everyone else here.

I have read that it is not good to freeze natural casings but I have and I do. I've had no issues with them.

After I finish my sausage stuffing I vac seal the leftovers and freeze. Mine are full of the soaking water, I don't even salt them. I still have no issues with them.

So feel free to go with any of the suggestions that work for you to this point :)

 

[forkin pork]

Doug I use to do that,I find it is better to keep them covered in heavy salt ( Refrigerated )
Even in the freezer they should be packed in salt
Richie

I'm agreeing with Tropic on this one. I've done both refrig and freezer stored mine, but always packed in salt.

 

[tropics]

Havent made my first batch of sausage yet, still have more deer to cube up, but I have everything needed. Bought hog casings and put them in the freezer, was that ok to do?
I wasn't sure about just leaving them in fridge. thank you

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

Check that link a few days before you start
Richie

 

[chopsaw]

I've kept mine wet in the fridge since I read the thread by boykjo . Works great and they are always ready to go .

Thats the link above .

 

[daveomak]

I think the ice crystals "may" damage the casing... It may not be readily noticeable... maybe a side by side comparison of sausage stuffed with frozen and refrigerated would be cool... " may" shed some light on it ...
I've had casings, in salt, in the refer, for 10 years... no problem... That was when I tried making andouille using a Kitchen Aid grinder / stuffer... One batch, hung up my uniform in mothballs.... Then I found this forum...

 

[forkin pork]

Well I hear what daveo is saying about ice crystals, all I can say is I never had that problem, maybe because I use up what I buy rather quickly.
I also, like what chainsaw said about keeping them in water in the refer and they are ready to use. I do that from time to time, but I usually plan on using the casing within a month maybe two.

 

[Doug b]

Hey, thanks folks for all the advice.

 

[DanMcG]

I keep mine in the freezer in a heavy salt brine. They dont actually freeze because of the brine.

That's an interesting thought, I might try it sometime.