Sheep casing
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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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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 always use my chamber sealer when I re-seal my casings. It seems to keep the salt solution in suspension.
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I vac mine. They been in the fridge about 3mos.
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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
kyle thanks. That makes sense.
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samspade said in Sheep casing:
I vac mine. They been in the fridge about 3mos.
Never thought about Vac sealing my casings. May have to consider it since my wife does not enjoy the lingering smell (very mild but she is like a police hound dog for smells as faint as they may be)
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The advantage I see from vacuum sealing casings is that getting the air out would limit oxidation, just like it does with foods that get vacuum sealed.
Paul
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The advantage I see from vacuum sealing casings is that getting the air out would limit oxidation, just like it does with foods that get vacuum sealed.
processhead yes that and the odor problem is gone. My wife has a nose that can smell small changes so anything I can do for her I try.
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