I bought one of those High Mountain kits for making sausage. They came with natural hog casings. I had no idea on my first frun how much of the casing I would need. I soaked all of them and used a small portion. I dried and packed the rest in kosher salt and stored in the refrigerator. I thought these would keep for a while like this but just read the below quote from the HI Mountain Web site instructions.
"**If you have soaked more casings then you need, you can drain all the water and mix a small amount of table salt with the remaining casings and refrigerate. This will hold them for approximately 48 hours; you may also freeze for longer storage."
Really? Only 48 hrs? Are these all garbage now after about six weeks?
I think it is a CYA statement. I have soaked more casings than I need many a time. Just pat dry and salt them and put in a ziplock bag and throw in the fridge. Never had a problem with them. Maybe I have just been lucky but I have used casings that I have had stored that are well over 6 months old.
As long as they are heavily salted they will be good for a long time in the fridge.
If your using Kosher salt you might want to grind it a bit, smaller grains means more surface the salt is in contact with the casings.
Dont use iodised salt!
If you are going to re salt use non iodized or better yet purified 100% salt.