Hog casings in salt brine vs salt only

[Old Frenchie]

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 !!

[NePaSmoKer]

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

[Tenpoint5]

I store brined casings in the freezer

[Old Frenchie]

Thanks Rick and Chris .... I appreciate the info !!  ;)

Roger