I was unsure of how to save the leftover casings. The package said use salt, but how much salt? I guess I could have just used a metric shite ton, but I figured a few bucks wasn't worth it.

2 ...

Report Post

Posted by gumbo2176

Member since May 2018

15331 posts

Posted on 8/3/20 at 9:50 am to BottomlandBrew

quote:
The package said use salt, but how much salt?

Just enough to make the casing feel a bit gritty when touched. Salt it down and put it in a sealed container and refrigerate it and you will be fine.

I buy mine through a meat processing on-line site and get enough casings to put up around 250 lbs. of sausage and am on my second container now. That stuff lasts forever.

I take out what I need and rinse the hell out of it on the outside first then spread it out in my big single tub sink and run cold water through the inside of the casing to clean them out.

Then I just pull it between my thumb and index finger to remove a lot of the water from it before threading it on the casing nozzle of my sausage stuffer.

0 ...

Report Post

Posted by LSU Patrick

Member since Jan 2009

73628 posts

Posted on 8/3/20 at 2:13 pm to BottomlandBrew

quote:
I was unsure of how to save the leftover casings. The package said use salt, but how much salt? I guess I could have just used a metric shite ton, but I figured a few bucks wasn't worth it.

The salt is already in the solution. The package just says to refrigerate and make sure the casings stay covered by the salt. I sealed it back up well, pushing as much air out of the bag as I could. Then, I folded over the excess, taped it and put it in a ziplock bag. That way, the casings stay submerged in the solution and the bag won't leak in the fridge. 11 bucks is pretty pricey for just two casings, so I wanted to keep the remaining ones for next time.

This post was edited on 8/3/20 at 2:15 pm

1 ...

Report Post

Food and Drink - Replies to Post

Return To Board

Page 1

Return To Board