Hog Casings

Smoothsmoke · Feb 4, 2010

I just did about 10lbs of Italian sausage and have leftover casings. How long can I keep them in the fridge until my next batch?

bbqbull · Feb 5, 2010

Drain them well, pack them in table salt is my quick thought here.
Google would be my friend for a second opinion.

yelonutz · Feb 5, 2010

Avoid table salt if possible. It contains iodine and other chemicals. If you can find it, use canning or pickling salt. Kosher will work also but costs more.

NUTZ

jojo · Feb 5, 2010

hog casings

Freese 'em

EatonHoggBBQ · Feb 5, 2010

jojo said:
Freese 'em

^^^^^^^^
What he said.
I just keep them packed in salt in the freezer. Never had any problems doing that.

Smoothsmoke · Feb 5, 2010

Thanks everyone, salt + freezer it is.

Hog Casings

Smoothsmoke

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bbqbull

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yelonutz

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jojo

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EatonHoggBBQ

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Smoothsmoke

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