Sheep casing
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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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