Hog casing storage?

[JF7FSU]

Ok I used half my casings.  I dried them and put them back in the bag and refrigerated them.  Questions:

1) Should I add salt?
2) How long will they last?
3) would I be better off vac packing them?
4) are they freezable?

Thanks!

PS I will be in the market for a sausage stuffer soon.....You guys were right the KA is a PIA!

[Gizmo]

If they were packed in salt to begin with, definatly add salt and store them.  I have had some casings for over a year and are still good.

[lumpy]

They last years.
Pack them in Kosher or sea salt.
I use a tupperware for the casing and store in the fridge.

Lumpy

[JF7FSU]

Thanks guys!  They are still damp I hope that is ok.  I poured in a bunch of sea salt.

[Habanero Smoker]

As others have already mentioned they will last indefinitely if salted. There is no need to vacuum pack, as to freezing I wouldn't do that, you may alter the flexibility of the casing. I keep mine in a Ziploc freezer bag, then in a plastic container and store them in the refrigerator.

As for salt, you should use purified salt or canning salt or kosher salt. Sea salt may contain minerals that can cause your casings to discolor.

[leftcoast smoker]

I buy my casings from Stuffer supply here in Langley and they have told me a few times to use a fine pickling or sea salt to repack salt packed casings

[RAF128]

I salt mine, usually with kosher salt.    Never used table salt.     I've been freezing mine and don't recall having a problem.    I have both hog and lamb casings.    Maybe I should make some sausage and see how the casing survived in the freezer.

[ArnieM]

Mine came packed in salt in a plastic container.  I just put what's left back in the container with the original salt (seems damp) and back into the fridge.

If you want to try freezing (shouldn't really be necessary), vac just a little, freeze and then see how they recover after a few days.

[oakville smoker]

I do vac pac mine with kosher salt
Table salt is apparently a "no-no" as its been iodized ( had iodine added to it for purification purposes ) and it will affect the storage over time

The guy I bought these things from said they would keep "forever" if in salt and kept refrigerated.  It just seemed to make sense to me to vac pak them

[Roadking]

As others have already mentioned they will last indefinitely if salted. There is no need to vacuum pack, as to freezing I wouldn't do that, you may alter the flexibility of the casing. I keep mine in a Ziploc freezer bag, then in a plastic container and store them in the refrigerator.

As for salt, you should use purified salt or canning salt or kosher salt. Sea salt may contain minerals that can cause your casings to discolor.

Exactly the same here.

If I have any left over when I'm using them. I'll squeeze out the excess water and pour kosher salt on them, mix them up and added them right back into the bag and add more salt. I've had them for years and never had a problem with them.

[RAF128]

This morning I was in a local store that specializes in sausage making and sell all kinds of spices.    I picked up some prague #1 and fermento.    While there I asked about storage of casings.    His recommendation was not to resalt.   If resalted they will dry out especially in a freezer.    They will dehydrate.    Even if stored in the fridge.    He recommended that left over casing be put in water and frozen.    That's what he does and he makes all kinds of sausage for sale and seems to know what he's talking about.

[Roadking]

I'll stick with the way my father and his father did it. Salt and resalt and never had a problem.
First time I ever heard of it done that way. Seems to me that the freezing and thawing would damage the casing. You also have to realize that he's making alot of sausage and goes through alot of casings. He can get away with that.

Quoted from the SausageMaker:
Natural Casings, Keep Refrigerated. Salted casings have a very long shelf life when stored properly. When refrigerated, packed liberally in purified salt, they have an indefinite shelf life. Un-refrigerated, these salted casings quickly begin to give off a strong odor even though they are not spoiled. Put them back under refrigeration and this odor for the most part subsides.