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 got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
Am I missing something?
Thanks. Will start small before going big
@RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.