Natural Casings age
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I recently got a package of tubed natural hog casings in and used what I needed for a batch of brats. They are still packed in the original salt packing. How long will they stay usable in the refrigerator? Or, can I freeze them until I run another batch? Maybe vac pack them?
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I recently got a package of tubed natural hog casings in and used what I needed for a batch of brats. They are still packed in the original salt packing. How long will they stay usable in the refrigerator? Or, can I freeze them until I run another batch? Maybe vac pack them?
Miller I have left them in the refrigerator for over a year, heavily salted without any issues. I just had them in the original packing and a ziplock bag.
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Miller I second what Tex_77 make sure you leave as much of the salt or solution in the bag as possible and hopefully you have a chambered machine and can reseal them in the original bag. if not, put the entire bag in a chamberless bag and vac seal them and they will be fine. Technically we say in 104 Shelf Life that they will last up to a year but I have used ones that have been in my fridge past a year.
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I recently got a package of tubed natural hog casings in and used what I needed for a batch of brats. They are still packed in the original salt packing. How long will they stay usable in the refrigerator? Or, can I freeze them until I run another batch? Maybe vac pack them?
Miller I have used some that were of unknown age, but were at least 2-3 years and they did absolutely fine.
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The oneβs I have in the fridge now are around 3 years old. I just keep them heavily salted and vacuum sealed. They work fine and smell fine too once you rinse them. They always smell a little weird, even fresh. You have to remember what they held and where they came from.
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I just re-freeze mine I know itβs been over a year in the salted bag it came in with no problems
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Think I read once about using non iodized salt. Anyone?
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PapaSop i use kosher salt
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Speaking of brats. Whipped up a few pounds yesterday. 10lbs Philly and 5 lbs standard brat seasoning. The second was not an Excalibur seasoning so Iβll not mention the name. Although the initials are L-E-M.
Sorry bout that.
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Speaking of brats. Whipped up a few pounds yesterday. 10lbs Philly and 5 lbs standard brat seasoning. The second was not an Excalibur seasoning so Iβll not mention the name. Although the initials are L-E-M.
Sorry bout that.
PapaSop those brats look great
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Speaking of brats. Whipped up a few pounds yesterday. 10lbs Philly and 5 lbs standard brat seasoning. The second was not an Excalibur seasoning so Iβll not mention the name. Although the initials are L-E-M.
Sorry bout that.
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PapaSop How dare you! I shall hang my head in shame
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Speaking of brats. Whipped up a few pounds yesterday. 10lbs Philly and 5 lbs standard brat seasoning. The second was not an Excalibur seasoning so Iβll not mention the name. Although the initials are L-E-M.
Sorry bout that.
PapaSop Those sausages looks terrific and I use the canning and pickling salt for everything in the house except for finishing.
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