Because of my low usage, I have always bought hog casings in a "Home Pak" ... enough for about 25 lbs ... and they were salted. This week I purchased a full "Hank" from Allied and when I received it the package had the casings in a brine ... or at least that is what it appears to be .... it seems to have salt and some liquid.
I was planning to re-package the casings into smaller vacuum sealed packages of about 25 lbs each.
I was told that the salted casings (in a "Home Pak") would virtually keep forever in the fridge. Is this also true of these casings that are packed in a brine ??? ?? Do I need to treat these brined casings any differently ??? ??
Thanks again for the help ... I've learned so much from you folks !!
As long as the casings are covered in the salt brine and in the fridge they will last for many years. Air is not the friend to brined/salted casings.
I used to keep casings submerged in lard
I store brined casings in the freezer
Thanks Rick and Chris .... I appreciate the info !! ;)
Roger