More fantastic info. Thank you so much!
Natural Casings age
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington 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 Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma 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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