Question on casing, how tell if they are spoiled?


 
Bob Hunter

Bob Hunter

TVWBB Pro
Ok so, I have been making sausages since the beginning of this year. Made about 35# so far, all of them using Hog casings. This week I decided I would give sheep casing a go. I bought 2 packs from Amazon this week (Eastman Outdoors), while I havent had a problem with hog casing from them I am a bit concerned about these sheep casings.

When I opened the first package, whew the oder hit me like a week old fish. I know casing can stink but this seems a bit extreme. I also noticed that there apprears to be black stuff between the casing and the tube. This first package was vacuum sealed and everything was salt packed dry.
Now I haven't opened the second packege yet, but when I looked at it I noticed that the packed isn't vacuum packed and there appears to be liquid inside with the casing.

I don't know if these thigns are any good or if I got a bunch of rotten crap.

I am typicaly a "When in doubt, through it out" type of guy. But given my lack of experience in this area I am looking for some advice.
 
Sheep casings in particular are nasty smelling. I was making some sausage yesterday and my wife asked me to open a window as soon as I got the casings out.
 
A pack of casings does not smell good when opened, to say the least. I've thought several times that "these casings must have turned bad", but after a bath and a rinse they have behaved like they should. I have used casings with lots of liquid without problems, but I have never seen black spots. I have never used sheep casings. As far as I have read, sheep casings has a shelf live just as good as pig casings, several years.

I'd give the seller a call.
 
Thanks guys,
The first pack I opened I went ahead and pitched. Not so much from the oder, which was very very nasty, but because of the black discolorations. The Second pack I opened looked like they were brined instead of salt packed. The oder was there but not nearly as bad as the other.

These casing worked out alright. Put the link on the smoke now.
 
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