How long do collagen casings last?

[bill ace 350]

I was looking through supplies and came across an unopened package of collagen casings that must be 5 -6 years old....

How long do they last?

My gut says they're probably trash....

 

[chopsaw]

I had some that had been in the fridge a few years . Looked fine , but they came apart as I was in the middle of using them . Maybe the fridge storing helped that along , but I had a stuffer full of meat , and no casings .

 

[Winterrider]

Same, had some stored for a few yrs, couple blowouts and they all went in the trash.

Edit: how about regular pork casings.? Have had some that I ordered and are in the fridge maybe a year. Never been opened yet, will they be an issue ?

 

[bill ace 350]

I figured. Tossed and ordered some.

 

[chopsaw]

Never been opened yet, will they be an issue ?

No . I store mine wet , so I save this bucket from years ago and reuse . I post it when people ask , because it has info printed on it , if you can see it .

 

[Winterrider]

Thanks, I will be opening soon to rinse and soak properly as I need to do some sausage, Just about out

 

[Jim_C]

No . I store mine wet , so I save this bucket from years ago and reuse . I post it when people ask , because it has info printed on it , if you can see it .
View attachment 724103

I Just received a shipment from B&P sealed in a large plastic bag. Once I open it I'll need to deal with storing the rest in a bucket.

What is your brine solution and what is the percentage of salt used?

 

[chopsaw]

What is your brine solution and what is the percentage of salt used?

I follow Joe's thread on natural casings . I dump and run on the salt to water ratio , but he gives amounts in there . I just got a batch of hog from Butcher Packer . Top shelf . Best ones so far in my opinion .

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

Just get a plastic storage tub from the grocery store . This is bread dough , but I use the same for my sheep casings .