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Sheep casing

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  • ND MikeN ND Mike

    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?

    LanceL Offline
    LanceL Offline
    Lance
    Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
    wrote on last edited by
    #22

    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.

    ND MikeN 1 Reply Last reply
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    • LanceL Lance

      ND Mike Yes you can. I’ve stored them in a salt brine like that for several months.

      ND MikeN Offline
      ND MikeN Offline
      ND Mike
      Big Green Egg Team Blue Regular Contributors Cast Iron Power User
      wrote on last edited by
      #23

      Lance thanks!

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      • ND MikeN ND Mike

        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?

        kyleK Offline
        kyleK Offline
        kyle
        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
        wrote on last edited by
        #24

        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

        hey vegetarians, my food poops on your food!

        ND MikeN 1 Reply Last reply
        1
        • ND MikeN ND Mike

          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?

          johnsbrewhouseJ Offline
          johnsbrewhouseJ Offline
          johnsbrewhouse
          Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
          wrote on last edited by
          #25

          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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          • samspadeS Offline
            samspadeS Offline
            samspade
            Team Orange Masterbuilt Sous Vide Team Blue Power User
            wrote on last edited by
            #26

            I vac mine. They been in the fridge about 3mos.

            Dr_PainD 1 Reply Last reply
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            • D Offline
              D Offline
              DJS303
              Yearling
              wrote on last edited by
              #27

              I ran short on my sheep casings and I found some in my freezer in a salt brine that were from 2018. They looked and worked as good as good as the newly purchased.

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              • kyleK kyle

                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

                ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by
                #28

                kyle thanks. That makes sense.

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                • samspadeS samspade

                  I vac mine. They been in the fridge about 3mos.

                  Dr_PainD Offline
                  Dr_PainD Offline
                  Dr_Pain
                  Sous Vide Dry Cured Sausage Traeger Team Blue
                  wrote on last edited by
                  #29

                  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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                  • processheadP Offline
                    processheadP Offline
                    processhead
                    Regular Contributors Power User
                    wrote on last edited by
                    #30

                    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

                    samspadeS 1 Reply Last reply
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                    • processheadP processhead

                      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.

                      samspadeS Offline
                      samspadeS Offline
                      samspade
                      Team Orange Masterbuilt Sous Vide Team Blue Power User
                      wrote on last edited by
                      #31

                      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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