What is the shelf life of collegen casings? I have some that are several years old. Been stored in the refrigerator. When I did try a test they seemed a little brittle so I sprayed them with a water mister and they seemed to slide on the horn pretty good. Yea or nay on them?
Would it be possible to mix and season all very cold meat for sausage and then freeze it until ready to stuff. I understand mixing for correct protein extraction would be needed then addition of cheese or eca. Sorry for all of the lame questions. Thanks