How to store rehydrated sausage casings | Sausage Making Master Class

[@jimswanny1193]

I literally watched 10s of hours of your videos, thank you. You are absolutely one of the most knowledgeable and informative chefs out there. I am on my second grind of sausage first being bulk to see if I liked it and did so now ready for my first attempt at stuffing. I watched your stuffing video twice a day for a week so I don’t miss anything. I was about to ask you how much casing for a 15 lb batch and came across this video on repackaging it. “ big brother is watching “ lol , you cover every aspect of sausage, curing and butchering for hanging. I hope you realize how many live you have touched teaching us your tricks and techniques. Thank you so much.

[@_J.F_]

It is also a really good idea to have a 'rule of thumb' as to how much length of casing you require e.g. per pound of meat. This of course depends on what casing you use, and what calliper they are, along with how tight you fill them, and how much space you want between links. In my case I can usually fill roughly 1 kg of meat into 1 meter of hog casing (I tend to use 34+ mm) but if I use sheep casings (I tend to use 24+ mm) I have to calculate 2 meters per 1 kg of meat. Until you get some experience in working this out to match your personal setup etc it can be very helpful to keep notes so you can start zeroing in on your actual length of particular casing per actual weight of meat.

[@jimswanny1193]

@@_J.F_ thank you for the calculations. I really appreciate it as the container is for 100 lb and I’m only stuffing 15.

[@marktoldgardengnome4110]

Between the video/demonstration and comment Q&A, I think this topic is covered. 👍👍👍 TYFS

[@tim50stroud1]

Really useful. I'm new to this and just done my first batch of sausages, wondering how to deal with the leftover cases... Excellent clear video, thanks

[@foulksnation]

Thanks for the information. I been wondering about that very question. I am new to sausage making. Thanks again

[@MadPick]

A very helpful video on a very relevant topic. Thank you!

[@boatworkstoday]

been on the lookout for this Eric, thanks :-)

[@2guysandacooler]

I was thinking about you when we made it😉. Hope it helps

[@brandonrose9564]

Thank you

[@hawakhan1046]

Thank you. Can I pretube casings again for future use before storing ? When should I salt then

[@georgesevelle8778]

The Sausage Maker use to ship casings in a tub in brine. I've been using those tubs for years. I'll add salt to them each time I use some casings out of them. I've not had a problem with casing going bad.

[@millennium677]

how long do you have them before you use them though that is the question

[@georgesevelle8778]

@@millennium677 It could be 1 month to 5 years. I've not had any go bad.

[@millennium677]

@@georgesevelle8778 nice ty, i got a really nice casing that im not gonna use fr a while and im just concerned its gonna go bad on me i got it in a sealed bag and brine water atm

[@georgesevelle8778]

@@millennium677 Keep them under refrigeration in the unopened bag and they will be fine. Once you do open them put them in a non-reactive container with a large amount of salt and distilled water they will keep for a long time.

[@millennium677]

@@georgesevelle8778 thanks it’s a nice casing already hydrated I’ll cover it in more salt

[@bwinship1]

I have quit a few leftover pre-tubed sheep casings that I soaked and rinsed, can I use this same salting method on them? thanks

[@jeffmcintosh209]

Thsnk you

[@raymondjoebarwick8995]

What is a good selection of spices to keep in stock

[@johnpowers5216]

How long can they be stored in that condition?

[@kevchard5214]

Can you store your salted casings in the freezer for longer storage? I normally only make sausage twice a year and I have had casings go rancid on me before.

[@rickf.9253]

I have always stored mine in the freezer. Been doing it for 50 years.

[@2guysandacooler]

Thats a great question. You'll get very different answers if you ask enough people. It's normally not recommended to store in the freezer as the thawing process can make the casing brittle and easily to burst open. With that being said, I've stored mine in the freezer (when my fridge was jammed packed) and I didn't have any issues. Also where I live there's a company that sells casings and all of theirs are frozen as well. So its probably ok

[@kevchard5214]

@@2guysandacooler Thanks

[@kevchard5214]

@@rickf.9253 Thanks How long do they normally last in the freezer?

[@rickf.9253]

@@kevchard5214 I've had them packed in salt in the freezer for as long as 2 years, and they were just as good as ever. Now I go a step further and vacuum pack them as well. I'd hate to say they would last indefinitely, but it would be years. You will likely make sausage more often than that. As expensive as they are, it's a good thing they can be held that long. Like I said, I've been keeping them in the freezer my whole adult life. My dad used to do the same, that's where I saw it done as a kid. Just cover them good with salt, and put them in the freezer.

[@ArielK1987]

I know you use curing salt for cool smoking and dry aging. But what if you wanted to have the sausage right away. Do they still have to put the curing salt in or they can skip it.

[@jamewakk]

Skip it

[@cannistershot2277]

He had a video on this very topic a little while ago. Here's the link: kzbin.info/www/bejne/fX23qa1rrM52bcU. If 'right away' means from stuffer to grill, then you can skip it.

[@2guysandacooler]

Skip it. Fresh sausages don't require curing salts

[@aymankudsi4901]

Can we put in the freezer ?

[@NelsonAI-gy7nx]

What's the best way to unwrap the casings?

[@harrybarker1408]

good vid dood!!!!

[@josej.d.1133]

Why plastic vs metal for draining? Is the netting also plastic?

[@2guysandacooler]

So this is more of a personal issue. I don't want to impart any metallic flavors to the casings. So as a practice I tend to use nonmetallic seives to strain the casings.

[@peteradrian6773]

Salt corrodes metal not plastic @@2guysandacooler

[@WalidhappyAmri]

Please make a video on how to keep your fresh sausages fresh for longer

[@2guysandacooler]

without curing salts the only way would be to freeze

[@billywelch3611]

Do I need a curing salt if I stuff a casing then put it in the smoker right away?

[@2guysandacooler]

it depends on what temp you smoke it. If it's above 200f then you are ok. If it's lower than 200, I would suggest a curing salt

[@ericbruegeman]

What about when you buy the whole hank and it comes in the salt water solution? Is it on to just store it back in that after it has been rinsed?

[@2guysandacooler]

yes. I would go through the process of salting like in this video, then place it in the brine

[@ericbruegeman]

@@2guysandacooler thank you very much Eric. Appreciate the information.

[@yezok01]

I wold like to see more on cure accelerators mainly

[@ThomasWill-ln3vk]

I recently ordered hog casing from the Sausage Maker and when opened I discovered they were not encrusted with salt as usual but in a liquid that I assume is a brine. Is it ok to store the leftover casings in back in the bag with the brine or do I need to dry and salt them for long term storage ? thanks as always

[@2guysandacooler]

I would salt them, then store it in the brine.

[@timothysaja7253]

After smoking my sausage, cold water dip then several hour bloom my casings are very tough almost unchewable. The sausage is great but the casings experience is bad. Any ideas?

[@peatlap6199]

Hello I have been try to send a email won't send for some reason I would like to ask a question about storing ham after trying and a bit how to keep the rest good

[@2guysandacooler]

you can vacuum seal the ham and refrigerate it (did you use a cuing salt?)

[@peatlap6199]

@@2guysandacooler yes I used cureing salt for two weeks then hung for twenty months can I rehang it

[@cookcrazy]

In the video, you say casings that were rinsed in water.... but what about hog casings that have been rinsed & flushed in water and then placed in the fridge (up to 24 hours) in a solution of Baking Soda (3/4 tsp to 2 cups water) - and yes they had the baking soda solution run through the inside as well?

[@2guysandacooler]

they do not need to be re-rinsed.

[@panlasangpinoynimamang]

Hi, i accidentally froze my natural hog casig for a week without rinsing. It was stored in the freezer for 6 days.. is it still okay?

[@2guysandacooler]

It is still ok. No worries

[@peatlap6199]

How long will they last in the frig?

[@2guysandacooler]

I typically use these casings first when i make my next batch of sausage, but they will have the same shelf life as when you first bought them.

[@peatlap6199]

Cool thanks

[@thewholewheat5010]

Hi! I would like to ask a question… I’m actually panicking a little. I am curing bacon at the moment but I messed up my calculations. I have added 1% curing salt. Is this dangerous? Should I throw it away? Any advice would be great. Thank you

[@2guysandacooler]

Oops. That's a lot. Do you have a dry curing chamber by any chance? If not you could just wrap in parchment paper and keep it in your fridge till it loses 25-30 percent weight. You now have pancetta Tessa As far as bacon goes, I wouldn't go down that road. Too much nitrites😅

[@thewholewheat5010]

@@2guysandacooler thank you! Will it be safe for that length of time in the fridge? Your advice is really appreciated!

[@2guysandacooler]

@@thewholewheat5010 Yes. Generally, it will lose 20-30% in 4-6 weeks. Totally fine

[@thewholewheat5010]

@@2guysandacooler I shall try and let you know how it goes! Thank you

[@thewholewheat5010]

@@2guysandacooler Hi Eric! I've been watching your series on salts and curing salts. You mentioned anything up to four weeks is ok for Cure 1. However, you told me that the pancetta will take 4 to 6 weeks. Are you sure this is ok? Sorry to bug you

[@pruwdent]

Why do we want to avoid metal sieves?

[@2guysandacooler]

could impart a weird flavor

[@alray5345]

DUE TO THE SALT MIGHT REACT TO METAL

[@johannel6542]

I do exactly the same.

[@charlespeak7217]

How about how to untangle sheep casings! Lol

[@andrepatterson7058]

👍🏽👍🏽