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.
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