storing casings

[SmokeAndACoffee]

hey guys, I am having some casings sent to me by mail.
I was just wondering
1) how do you guys store them (fridge, freezer or cupboard)?
2) if you don't end up using all that you prep, do you fill a bowl with kosher salt and kind of bury them in there for them to dry out? do you put it all, casings+salt, in a ziploc then the fridge or what?

thanks!!

 

[chopsaw]

This is how I do mine . Always ready that way .

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

 

[SmokeAndACoffee]

This is how I do mine . Always ready that way .

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

Thanks.
Interesting he stores them wet.
In other videos including by Eric, people talk about doing them out and storing.

But this is easier.

 

[indaswamp]

Wet is hands down the best way to store casings. Like @chopsaw has posted

 

[SmokeAndACoffee]

Wet is hands down the best way to store casings. Like @chopsaw has posted

Yes definitely the easiest and for the amount I have shouldn't take up much space in fridge. Glad I learnt that today.

 

[ifitsdeadsmokeit]

I store mine in a wet brine in a vacuseal cannister.

 

[chopsaw]

Yes definitely the easiest and for the amount I have shouldn't take up much space in fridge.

What exactly are you getting ?

 

[SmokeAndACoffee]

What exactly are you getting ?

I don't live in north America.

I've ordered some pig casings should be in the 23-25 size. Once I pick it up I'll let you know how much I got.

Here is typically really large pork casings or smaller collagen. But I'm not going to use them all at once.

 

[chopsaw]

OK . I was wondering if they were home pack , full hank or pre tubed .
Packed in salt or a slurry .
Hog casings start at 29-32 .
Yeah , when ypu get them post up what you have . The storage method works for all of it , but if you get packed in salt , you might need to soak a day or so before doing the method in that thread .