How to store left over pig casings

Sausage making and curing meats.

Moderator: TBBQF Deputies

william o young USER_AVATAR
William O Young
Pilgrim
Posts: 33
Joined: Fri Nov 29, 2019 7:55 pm
Contact:

How to store left over pig casings

Postby William O Young » Mon Dec 09, 2019 10:15 pm

After the salt is washed off inside and out, what is the best way to keep the leftover ones .I am guessing in a jar covered with water in the fridge but does salt have to be added as a preservative ? ?
papa tom USER_AVATAR
Papa Tom
Deputy
Posts: 6771
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Re: How to store left over pig casings

Postby Papa Tom » Tue Dec 10, 2019 11:39 am

I have stored them in this method adding some vinegar to the water jar.
There is some difference in that they were a bit softer and more transparent and I think just a bit weaker after a month or two in the fridge.
tarde venientibus ossa....
william o young USER_AVATAR
William O Young
Pilgrim
Posts: 33
Joined: Fri Nov 29, 2019 7:55 pm
Contact:

Re: How to store left over pig casings

Postby William O Young » Tue Dec 10, 2019 12:19 pm

Thanks for that advice poppa Tom. I have been reading elsewhere that some dry them and pack them in salt in a plastic bag so it looks like there are several ways to do it.
I am busy grinding and mixing an eight pound batch of hot Italian sausage this morning. This afternoon I will try my new stuffer for the first time.

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: tex_toby and 19 guests