Hog casings- shipping delay
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I am still using off a salt packed refrigerated hank purchased from Waltons at least 3 years ago
No foul odor and no more blowouts than when newGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
I am still using off a salt packed refrigerated hank purchased from Waltons at least 3 years ago
No foul odor and no more blowouts than when newglen
Same here. Good to know. Brats this weekend. -
twilliams They are good for 18 months when frozen, 12 months when left in the fridge (both in original packaging) Even if you opened and then resealed the bag, as long as it has the salt solution in it should be good for 6 months.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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They’re kind of like eggs… You will definitely know if they are bad. I’ve had some fresh casings for 4-5 years. I buy in bulk. They are shipped in brine, sealed, when i open i will use a qt canning jar and fill it with a brine of 1 cup to 1 gal distilled water, and refrigerate. Never had a one go bad
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JoeB I can never describe the smell bad hog casings give off. I’d say they’d make you puke just smelling them but some people have sensitive stomachs and might get sick just from warm casings. It is NOTICABLY worse than just warm casings, it smells like death, as that is in fact what it is!
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JoeB I can never describe the smell bad hog casings give off. I’d say they’d make you puke just smelling them but some people have sensitive stomachs and might get sick just from warm casings. It is NOTICABLY worse than just warm casings, it smells like death, as that is in fact what it is!
Jonathon OH, OH… I have a visual
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twilliams They are good for 18 months when frozen, 12 months when left in the fridge (both in original packaging) Even if you opened and then resealed the bag, as long as it has the salt solution in it should be good for 6 months.
Jonathon i thought they were not to be frozen as that weakens them and quality is decreased? Thought i read that somewhere, is that not correct?
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We always freeze ours if we don’t use them all for that yr
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We always freeze ours if we don’t use them all for that yr
blackbetty61 Are these dried salted casings?
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blackbetty61 Are these dried salted casings?
JoeB you mean still have the salt solution on them? Yes…also the ones that were in water we’ll put them in fresh water in a baggie so they’re submerged in water and freeze the whole baggie
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JoeB you mean still have the salt solution on them? Yes…also the ones that were in water we’ll put them in fresh water in a baggie so they’re submerged in water and freeze the whole baggie
blackbetty61 Interesting way to store casings. I can see the freezing would retard bacterial growth similar as salt brine. Don’t know about ruptured membrane. That’s your call. Wouldn’t work for me thou i use my casings all year long so i like the salt brine, refrigerated canning jar method . Always ready to use
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blackbetty61 Interesting way to store casings. I can see the freezing would retard bacterial growth similar as salt brine. Don’t know about ruptured membrane. That’s your call. Wouldn’t work for me thou i use my casings all year long so i like the salt brine, refrigerated canning jar method . Always ready to use
JoeB we only make sausage once a year so it makes sense for us to freeze what we don’t use up…we’ve been doing it that way for 15+ years works for us haven’t had issues…we never have unused casings for over a year and if we ever question the casings we’ll get new ones and toss the old ones
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JoeB we only make sausage once a year so it makes sense for us to freeze what we don’t use up…we’ve been doing it that way for 15+ years works for us haven’t had issues…we never have unused casings for over a year and if we ever question the casings we’ll get new ones and toss the old ones
blackbetty61 you got it together sausage warrior. If it works for you that’s all that matters Thanks for the insight. Cheers
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