Hm maybe the estimates were totally off. They only bring back the quarters if that makes any difference? This year we will be processing 6 hogs, weighing 115, 112, 105, 84, 72, and 48 (536 total).

I like the idea of vacuum sealing or removing as much air as possible from the casings. I think oxidation from air exposure contributes to the degradation of the casing even when kept cold and salted. I have seen some tubed casing packed submerged in a saturated brine solution, which seems like a good idea. Keeping unused casing clean before repacking should help with extending their shelf life.