I just received an order that shipped on 2/9. This shipment was delayed by the winter storm( no fault of Waltons).
This shipment contained tubed fresh hog casings. This is my first experience with them and I’m wondering if they’ll be ok. I opened the box when they arrived. There’s a little odor but not grossly overpowering. I know some odor is normal but I have no way of knowing what temp they’ve spent the last 13 days at in the UPS truck. What are your thoughts?

]]>https://waltonsdev.nodebb.com/topic/3481/hog-casings-shipping-delayRSS for NodeThu, 10 Sep 2026 21:54:08 GMTTue, 23 Feb 2021 00:31:37 GMT60blackbetty61 you got it together sausage warrior. If it works for you that’s all that matters Thanks for the insight. Cheers

]]>https://waltonsdev.nodebb.com/post/31883https://waltonsdev.nodebb.com/post/31883Thu, 25 Feb 2021 23:39:15 GMTJoeB 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

]]>https://waltonsdev.nodebb.com/post/31882https://waltonsdev.nodebb.com/post/31882Thu, 25 Feb 2021 23:15:55 GMTblackbetty61 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

]]>https://waltonsdev.nodebb.com/post/31879https://waltonsdev.nodebb.com/post/31879Thu, 25 Feb 2021 22:55:44 GMTJoeB 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

]]>https://waltonsdev.nodebb.com/post/31873https://waltonsdev.nodebb.com/post/31873Thu, 25 Feb 2021 21:58:33 GMTblackbetty61 Are these dried salted casings?

]]>https://waltonsdev.nodebb.com/post/31872https://waltonsdev.nodebb.com/post/31872Thu, 25 Feb 2021 21:32:34 GMTWe always freeze ours if we don’t use them all for that yr

]]>https://waltonsdev.nodebb.com/post/31870https://waltonsdev.nodebb.com/post/31870Thu, 25 Feb 2021 21:00:46 GMTJonathon 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?

]]>https://waltonsdev.nodebb.com/post/31859https://waltonsdev.nodebb.com/post/31859Thu, 25 Feb 2021 18:51:42 GMTJonathon OH, OH… I have a visual

]]>https://waltonsdev.nodebb.com/post/31830https://waltonsdev.nodebb.com/post/31830Thu, 25 Feb 2021 14:31:58 GMTJoeB 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!

]]>https://waltonsdev.nodebb.com/post/31827https://waltonsdev.nodebb.com/post/31827Thu, 25 Feb 2021 13:55:33 GMTThey’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

]]>https://waltonsdev.nodebb.com/post/31821https://waltonsdev.nodebb.com/post/31821Thu, 25 Feb 2021 18:55:02 GMTtwilliams 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.

]]>https://waltonsdev.nodebb.com/post/31807https://waltonsdev.nodebb.com/post/31807Thu, 25 Feb 2021 13:20:23 GMTglen
Same here. Good to know. Brats this weekend.

]]>https://waltonsdev.nodebb.com/post/31706https://waltonsdev.nodebb.com/post/31706Tue, 23 Feb 2021 21:46:47 GMTI 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 new

]]>https://waltonsdev.nodebb.com/post/31684https://waltonsdev.nodebb.com/post/31684Tue, 23 Feb 2021 16:46:13 GMTI thought they were good pretty much indefinitely in the fridge packed in the salt…but I’ll be paying attention to the answer you get from an expert twilliams, as I want to be prepared so I don’t run into issues.

]]>https://waltonsdev.nodebb.com/post/31675https://waltonsdev.nodebb.com/post/31675Tue, 23 Feb 2021 15:11:09 GMTJonathon thanks. The problem with us rookies is , well ,we’re rookies. I’m enjoying learning and appreciate your feedback.

]]>https://waltonsdev.nodebb.com/post/31674https://waltonsdev.nodebb.com/post/31674Tue, 23 Feb 2021 14:54:22 GMTJonathon how long do they stay preseved and good to use if the package has not been opened. Cant remember when i ordered them, probably june or july. Have been in the fridge since. Plan on making more brats probably around May. Thought about just throwing them away and ordering some fresher. They are the 35-38mm pretubed hogs

]]>https://waltonsdev.nodebb.com/post/31673https://waltonsdev.nodebb.com/post/31673Tue, 23 Feb 2021 14:38:26 GMTmetlman501 Yeah, we ship them without cooling packs at this point of the year. They are packaged in a salt content or packed in straight salt depending on what you ordered. Just put them in the fridge, they will be fine.

]]>https://waltonsdev.nodebb.com/post/31663https://waltonsdev.nodebb.com/post/31663Tue, 23 Feb 2021 13:28:20 GMTI have had the same type of shipment in the past. They came to me at room temperature. I used them with no problems. It didn’t effect the taste. Rinsing them well in hot water is the ticket.

]]>https://waltonsdev.nodebb.com/post/31638https://waltonsdev.nodebb.com/post/31638Tue, 23 Feb 2021 00:57:01 GMT