Sheep casing
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I just finished using the last of a hank of hog casing that was in the fridge at least 2 years and probably closer to 3
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I just finished using the last of a hank of hog casing that was in the fridge at least 2 years and probably closer to 3
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Johnboy13 just dry salt, it will make moisture. If it’s real dry, you can add a small amount of water but it’s not usually necessary. I use canning and pickling salt
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I also have hog casings pushing a year. As long as it is salted and does not smell bad you should be ok.
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I also have hog casings pushing a year. As long as it is salted and does not smell bad you should be ok.
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I would add that I prefer to keep a small amount of water on the casings with the salt. Just salt can dry out the casings and they will have to be rehydrated later before they can be used. I feel a saturated salt brine keeps the casings in better shape.
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I would add that I prefer to keep a small amount of water on the casings with the salt. Just salt can dry out the casings and they will have to be rehydrated later before they can be used. I feel a saturated salt brine keeps the casings in better shape.
processhead I agree with you on that if they have been opened but I would not open the package.
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processhead I agree with you on that if they have been opened but I would not open the package.
bocephus said in Sheep casing:
processhead I agree with you on that if they have been opened but I would not open the package.
I missed that detail.
An unopened package should already be salted.
Just keep it refrigerated. -
I have used casings that were frozen for several years and refrigerated ones 2 years old and the only thing I noticed was the frozen ones tend to be more prone to rupture when filling, but with gentle care and plenty of soak time they too were adequate.
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bocephus said in Sheep casing:
processhead I agree with you on that if they have been opened but I would not open the package.
I missed that detail.
An unopened package should already be salted.
Just keep it refrigerated. -
I have used casings that were frozen for several years and refrigerated ones 2 years old and the only thing I noticed was the frozen ones tend to be more prone to rupture when filling, but with gentle care and plenty of soak time they too were adequate.
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I have ordered more casing then I need at this time. How long can I keep in the fridge or how long in the freezer
I have a full bag that hasn’t been open yetJohnboy13 keep them unopened and refrigerated. You can put them in the freezer. If opened I like to keep them in a salt slurry and I don’t use iodized salt. Sheep casings are more tender than hog so they may be more prone to break more if dry out and not well rehydrated. But sheep casings for me always required a gentler handling and process.
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Johnboy13 keep them unopened and refrigerated. You can put them in the freezer. If opened I like to keep them in a salt slurry and I don’t use iodized salt. Sheep casings are more tender than hog so they may be more prone to break more if dry out and not well rehydrated. But sheep casings for me always required a gentler handling and process.
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I soak mine for 24+ hours before using, after being in the salt or brine. An old German butcher told me to add a teaspoon of baking soda too. Makes them a bit more pliable and less prone to blowout. That being said, they are not as sturdy as hog casings.
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I soak mine for 24+ hours before using, after being in the salt or brine. An old German butcher told me to add a teaspoon of baking soda too. Makes them a bit more pliable and less prone to blowout. That being said, they are not as sturdy as hog casings.
Mean Dean My Grandparents put a tea spoon of baking soda in the casings they used also. They told me it did help strengthen them.
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Do you guys think that you could add salt to them and a little water then vac pack them in a chambered vac sealer for long term storage in the some fridge? Say like if you bought some tubed gut and only used half of the tube?
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Do you guys think that you could add salt to them and a little water then vac pack them in a chambered vac sealer for long term storage in the some fridge? Say like if you bought some tubed gut and only used half of the tube?
ND Mike Yes you can. I’ve stored them in a salt brine like that for several months.
You never work a day in your life if you love what you do.
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Do you guys think that you could add salt to them and a little water then vac pack them in a chambered vac sealer for long term storage in the some fridge? Say like if you bought some tubed gut and only used half of the tube?
ND Mike I use the tubed gut. I leave them in the original package, add more salt to the leftover ones, and put in just a ziplock freezer bag in the fridge. never tried vac sealing
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