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Storing and Using Casings and BactoFerm

 
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Meat



Joined: 02 Sep 2006
Posts: 43
Location: New York
PostPosted: Fri Aug 03, 2007 2:30 pm    Post subject: Storing and Using Casings and BactoFerm Reply with quote
I just got my first shipement of casings, salt and bactoferm from Butcher Packer.

Should the Bactoferm be stored in the freezer? After I use what I need, I put the rest back in plastic and in the freezer?

I got a small order of sheep casings and a whole hank of hog. The sheep casings came in a brine. The hog hank is in plastic, but pretty much dry. It seems to just have salt. Is this normal?

When I use the casings, do I just open the bag, measure out what I need, cut it off, and put the rest back in the fridge? How long will the casing last after I open it?

Thanks in advance.
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wheels
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Joined: 02 Sep 2006
Posts: 5090
Location: Leicestershire, UK
PostPosted: Fri Aug 03, 2007 2:46 pm    Post subject: Reply with quote
Meat>
Hi, for bactotherm see:
http://www.butcher-packer.com/pages-productinfo/product-333/meat-starter-culture-bactoferm-f-rm-52.html
This says:
Quote:
Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen


My casings are just in salt. I take out what I need and reseal the bag adding a bit more salt if it looks as if it needs it - I reckon they'll keep at least 3-4 months like this - probably longer.

Hope this helps
Phil
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