So I stuffed 75 lbs of brats today and overestimated the amount of hog casing I would need. I have one full strand (is that the right terminology?) that was soaked in water for an hour that won’t be used. Is this strand wasted? or can I put it right back in the salt solution it was packed in and back into the fridge for future use?

]]>https://waltonsdev.nodebb.com/topic/2414/hog-casingsRSS for NodeThu, 10 Sep 2026 23:42:16 GMTWed, 17 Jun 2020 00:00:03 GMT60I also like to lay them out on paper towels and dry them off then i pack them in non-iodized salt and into a ziplock bag for long term storage. In the fridge never the freezer. They will last for over a year for sure.

]]>https://waltonsdev.nodebb.com/post/18454https://waltonsdev.nodebb.com/post/18454Wed, 17 Jun 2020 14:29:01 GMTLike Austin said, I repack with a little canning salt and I have been using out of a large pack for well over 2 years

]]>https://waltonsdev.nodebb.com/post/18436https://waltonsdev.nodebb.com/post/18436Wed, 17 Jun 2020 02:43:19 GMTfatsnacks If you pack it back in the salt mixture, it can be fine, or do as Chef says and add a bit more salt. The biggest thing is to keep it salted and in a sealed and air tight container. If you do that, it can last for a long time.

]]>https://waltonsdev.nodebb.com/post/18434https://waltonsdev.nodebb.com/post/18434Wed, 17 Jun 2020 02:09:53 GMTfatsnacks you can safely place it back in the salt solution, and can even add a little bit more (use pickling and canning salt). Done it a hundred times. I do keep mine refrigerated, but never freeze them.

]]>https://waltonsdev.nodebb.com/post/18427https://waltonsdev.nodebb.com/post/18427Wed, 17 Jun 2020 00:19:46 GMT