Salted Casing Storage/Browning?

[tsk]

I bought some casings last March. They're the dry salted in a bag type and I used a few without issue (besides my total inability to load them easily).

They've been sitting in my cupboard in the bag and I went to use some last night and it seems like they're all brown and "tough." I tried soaking one and discarded it after an hour and tried the second. It was also similar and the whole bag seemed about the same. I've been letting it sit overnight and it still seems totally unusable. The casing is unpliable, and isn't separating/spreading easily but I'm letting it soak longer to see what happens. I could post pictures but the vendor would probably be recognized and I don't want to besmirch their name if my incompetence is involved.

I thought these casings were sort of good forever? Did I store them improperly? Is this a me issue? Or are these bad casings? Or something else?

Thanks.

 

[voyager 663rd]

They supposed to be refrigerated as well. Mine are (salted and refriged) and I've had them for ...several years now. Still "good to go".

 

[voyager 663rd]

 

[JckDanls 07]

Is this a me issue?

Yep... Shoulda been fridged ...

 

[DougE]

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

 

[SmokinEdge]

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

Read this. It’s what you need to know about storing natural casings.

 

[tsk]

Thanks for the replies guys! Appreciate the info.

 

[chef k-dude]

The packaging of the salted casings I have says to refrigerate right on it.

 

[slavikborisov]

is a biological product it should be kept in the fridge ... if they were synthetic itd be a different story...take it as a lesson learned no sweat

 

[boykjo]

IMO they should still be good If they are not moldy or have an unpleasant smell. They should have been placed in the fridge after opening. Since they were packed in salt they will take a long time to recover moisture so soaking will take a very long time. Put the whole lot in a bowl of water and claw your fingers into the casings and scratch the bottom of the bowl to remove the salt from the casings. Remove the salty water and refill with fresh water and place in the fridge overnight to soak. Repeat this every day until the casings start to hold water. The casings should become pliable and easy to manage. This my take a few days or several weeks. If it doesn't happen then they have been stored in salt for too long and can no longer retain moisture and are no good.
My 2 cents