How to Store Sausage Casings – Easy Guide

Are you scared that your sausage casings will go bad? Well, if you know the tricks of storing sausage casings properly, you would be surprised how long you can store them. 

So, here comes the million-dollar question – how to store sausage casings?

You can store sausage casings in various ways, depending on the casing type. You can store natural casings by freezing or refrigerating, but it needs an elaborate preservative process – salting, brining, granulation, etc. On the other hand, the correct environment is crucial for artificial casings.

If things seem confusing, scroll down to get a clear idea about storing sausage casings.

Different Types of Sausage Casings

There are two common types of sausage casings. Let’s see how their storage process varies from each other.

1. Natural Sausage Casings 

These are made from animal intestines that use no synthetic elements.

That is the reason why natural sausage casings degrade over time. Fresh, natural casings, such as hog, are always preferred because freezing doesn’t save the quality from getting down.

Rather than freezing them, it is always better for you to put them on a shelf. You should avoid storing the casings in such locations since they may degrade due to exposure to sunlight, humidity, or temperature fluctuations.

You might ask, how long does natural casing sausage last?

Well, natural sausage casings can last up to twelve months. It is not true for the majority of individuals, though, due to a number of mistakes. You will shorten the age of your sausage casings if they freeze the casings or store them at room temperature.

2. Artificial/ Collagen Sausage Casings

These casings are made of collagen ( which is edible) and calluses ( which are non-edible). 

Generally, artificial sausage casings don’t get degraded easily. So, storing them properly would keep them fresh for a very long time.

It’s important to keep artificial casings in a secure environment. Keep them in a cold, dry area in an airtight container.

Fibrous casings should be kept dry until you’re ready to utilize them because they are already dehydrated. Most dry sausages have a fibrous casing that is shelf-stable.

How to Store Sausage Casings? 

These casings are required for making handmade wieners. They aim to wrap the sausage meat around and keep it from deforming. They occasionally provide flavor to the sausage, such as smoked casings for hot dogs.

Sausage casings may last an extraordinarily long time if properly cared for. Fortunately, storing them is straightforward.

Storage Process of Natural Sausage Casings

You may freeze or store natural sausage casings in the fridge. These casings should always be wrapped and stored in a wet brine or dry salt solution to aid in their preservation.

Natural casings must be stored properly since they can get worse over time, so preservation is a must for longer storage.

Salt Preservation:

Salt is a great way of preserving natural sausage casings.

Salt preservation can be done in two separate ways. Granulated salt or brine (salt solution) Wet or dry brine is how sausage producers refer to it. In contrast to granulated salt packaging, the brine will be a moist salt with more liquid. 

Brine:

• A brine solution (wet brine) is used to avoid freezer burn. It’s a good idea to store salt water in the refrigerator since it doesn’t freeze. Protecting the case from freezing is important, so it doesn’t rip.
•  To preserve a large batch of casings, you should go for wet brine. Dry brine works fine for smaller batches. 
• While brine helps freeze sausage, dried salt is better for long-term preservation outside of the freezer.
• When preserving casings for a long time, you should replace the brine solution regularly.
• Try doing this once a quarter, and while you’re at it, check on the casing to see whether it’s holding up.

Granulated:

• While brine is better for freezing sausages, dried salt is better for long-term preservation outside the freezer.
•  The brine solution must often often be changed when conserving the casing for a long time. Consider doing this every three months; you can also examine the casings to ensure they’re still in good shape.

• When using granulated salt, avoid adding any extra mineral salts. Natural casings can have their flavor and appearance changed by mineral-enriched sea salt. Non-iodized, pure, and kosher salts are the best.
• Use sea salt in addition to table salt. You should keep natural casings in an airtight container or bag for the greatest preservation (vacuum closed). The casing should be completely coated with salt. Allow for a maximum temperature of 40 degrees Fahrenheit in the room.

Storage Process of Artificial Sausage Casings

It’s all about having the right atmosphere when storing artificial casings. 

• Don’t expose them to water, intense heat, or direct daylight. Keep the casings in a sealed package or container in a cold, dry location.

• Fibrous casings should be kept dry until you’re ready to utilize them because they are already dehydrated. The casing is shelf-stable since most dry sausages employ a fibrous casing.

• Although collagen casings should be kept in the refrigerator, they do not need to be salted. It will prevent them from drying out more, which might cause the case to break. They become less spacious and more prone to breaking when packed.

• Use the package they came in if at all possible. When properly preserved, these casings can endure for up to two years.

• Collagen casings are easier to store and stuff because they are less delicate and simpler to prepare.

Do Your Sausage Casings Need to Be Stored in the Fridge?

Yes, natural sausage casings, according to butchers, should be kept in the refrigerator at all times. If you ask, How long do sausage casings keep in the fridge? The fact is, They can survive for up to two years if you can store them in the right process.

However, you should not freeze the casings since such low temperatures might worsen them.

How Do You Remove a Sausage Casing?

It’s not always simple to remove the case. If you’re skinning a lot of them, they tend to stick to the flesh, split into bits, and give you a lot of hassles.

It’s better to peel sausages while they’re still frozen if at all possible. Simply run the meat under hot water for a few seconds before proceeding with the following steps:

1. Put your sausage on a cutting board.

2. Lightly cut the sausage lengthwise with a very sharp knife.

3. Remove the casing of the sausage and add the flesh to your dish.

How Long Can You Leave Sausage Casings in Water?

Each type of case requires a different length of time to soak. You should soak the natural casings for 60 minutes. You should soak the fibrous casings for around 30 minutes.

These are the shortest soak periods available. In general, the less soaking a case requires, the better.

Various factors determine the length of time you should soak a casing. The longer you soak the case, the better. 

One option is soaking older and more dry casings (natural or synthetic) overnight. Just be sure to get them started with some warm water.

Next, place them in the refrigerator to soak.

Then, before filling, you should put them into warm water again. It makes it possible to stretch the casings readily without breaking them.

You might be interested to read also our another comprehensive article of: Sausage Turned Grey in Freezer- Should I Eat This?

FAQ’s:

• How Do You Know When a Sausage Casing Has Gone Bad?

When analyzing sausage for signs of deterioration, start with the smell as a general rule. No significant odor comes from raw meat. The foul odor of decaying sausage flesh is strong.

Second, when the case deteriorates, the outside texture will become slimy.

• Are hog casings supposed to smell?

Natural casings have an unpleasant odor right out of the packaging. According to the manufacturer’s website’s FAQ, this is due to “gas accumulation,” which is typical. They’re packed in salt to keep them fresh until you’re ready to utilize them.

• Why is My Sausage Casing Tough?

If the sausage is overstuffed, the casing will expand to its maximum length and become rough. Also, not washing the casing on time might cause them to go tough.

Conclusion

If you plan to make sausage often at home, keeping sausage casing ready is wise. However, how long sausage casing lasts? Most importantly, how to store sausage casings for longer shelf life?

In general, don’t freeze or store them on a shelf since they’ll dry up and grow rotten. Keep the casings refrigerated until you’re ready to make sausages again, using natural or synthetic casings.

Keep the basics covered, and you are good to go to utilize your sausage casings to the maximum.