Shelf life of Casings


 
M

Matt Y

TVWBB Member
I'm hoping to make some sausage in the next few weeks but i only wanted to make ~10 pounds. However, many of the online distributors sell casing in packages that can stuff much more than 10 lbs of meat. Do casings have a good shelf life (if i keep it in the fridge)?

thx
Matt
 
Yup, remove what you need from the container (it's packed in salt).

Notice how the salt is packed in there because you can re-salt unused casing for future use.

Rinse well (INSIDE and out) and let them soak till needed (will get nice and pliable/stretchable).

What you don't use can be dried (I let them air dry for an hour or so) and re-salted in the original container.

Only use pure (ie kosher or sea--finer granules the better) salt NOT iodized (table) salt.

Store in the fridge for a looooong time (+1 year).
 
I've been making sausage for over 25 years. Len is quite right if they are natural casings. The key is to return the unused to the salt and make sure they are covered in salt and kept in your fridge.
 
Only use pure (ie kosher or sea--finer granules the better) salt NOT iodized (table) salt.
Click to expand...
"Pickling Salt" is perfect and can be found in most grocery stores this time of year.
 
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