Can you oversiak Summer sausage casing?
Tom 0 last edited by
Im making a batch of summer sausage and jumped The gun on soaking my fibrous casings. They have been soaking in water for approximately an hour and a half and I didn’t know if there would be any adverse side effects for my lack if time management skills.
@tom-0 you should be fine. I don’t think there will be any issue on an extended soak time for fibrous casings.
I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.
@Austin I had the three 3 in 1 gig once…once