Tex_77 thx, good podcast. I wanted to know more for sure, interesting guest, wish he had gotten more talk time.
Natural Casings age
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I recently got a package of tubed natural hog casings in and used what I needed for a batch of brats. They are still packed in the original salt packing. How long will they stay usable in the refrigerator? Or, can I freeze them until I run another batch? Maybe vac pack them?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Miller I have left them in the refrigerator for over a year, heavily salted without any issues. I just had them in the original packing and a ziplock bag.
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Miller I second what Tex_77 make sure you leave as much of the salt or solution in the bag as possible and hopefully you have a chambered machine and can reseal them in the original bag. if not, put the entire bag in a chamberless bag and vac seal them and they will be fine. Technically we say in 104 Shelf Life that they will last up to a year but I have used ones that have been in my fridge past a year.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Miller I have used some that were of unknown age, but were at least 2-3 years and they did absolutely fine.
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Thank you all for the advice!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
The one’s I have in the fridge now are around 3 years old. I just keep them heavily salted and vacuum sealed. They work fine and smell fine too once you rinse them. They always smell a little weird, even fresh. You have to remember what they held and where they came from.
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I just re-freeze mine I know it’s been over a year in the salted bag it came in with no problems
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Think I read once about using non iodized salt. Anyone?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
PapaSop i use kosher salt
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Speaking of brats. Whipped up a few pounds yesterday. 10lbs Philly and 5 lbs standard brat seasoning. The second was not an Excalibur seasoning so I’ll not mention the name. Although the initials are L-E-M.
Sorry bout that.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
PapaSop those brats look great
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@those Brats looking like I should get some out of the freezer to cook over the weekend
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I have some that are a year old in the fridge they are in the original salt and bag I do add a ziplock and squeeze the air out and they are fine
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PapaSop How dare you! I shall hang my head in shame
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
PapaSop Those sausages looks terrific and I use the canning and pickling salt for everything in the house except for finishing.
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I just used some non tubed sheep casings 22-24mm? that were purchased from Waltons in 2017. I had used some from the package a couple times since i purchased them. I always put them back in the original bag with salt & zip locked in the fridge. I wasn’t expecting them to be usable, but they worked great. Im not recommending storing them for that long. However, if you have some old casings that have been stored properly, it doesn’t hurt to give them a try before you throw them out.
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PapaSop Those look amazing!!!
I need to get my sausage making on. I love looking at different hot dog shops for combos to make with different sausages.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
IVERYAN I’ve used some in the past that were years old too and never had a problem , but like you I always make sure they are well packed in salt.
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