Storing natural casings...
gbrown last edited by
What is the best way to store natural casings and how long can they be stored? I have wet vacuumed sealed them for now - used them yesterday and just want to know my options.
@gbrown You should get about 12 months if they are in the original salt or salt solution that they came in. In the Meatgistics University section of meatgistics, we did a video and article https://meatgistics.waltonsinc.com/topic/787/sausage-casings-104-shelf-life-storage that covers this and the shelf life and storage of Collagen and Fibrous casings as well.
tswohl6 last edited by
I usually drain through a strainer then place in a ziplock back with plenty of salt, work all the air out theno put the ziplocked bag in vacuum seal bag and seal, then place in the freezer, I have had casings last this way over a year with no problems.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.