I've browsed some previous threads about freezing casings, and saw that although it's not recommended, some people do this without too many problems. I've previously frozen casings for salami (beef middles I think) for many months and didn't have any problems when using them.
My question is on hog casings, which are packed in brine solution (rather than in dry salt like the larger salami casings). Accepting that there may be some weakening of casings whenever they are frozen, is there any particular problem when freezing casings that are stored in brine? I wonder if the water in the brine will freeze and ice crystals might damage the casings (which wouldn't be a problem for casings packed in salt).
Any thoughts or comments welcome!
P.S if hog casings are simply kept in the fridge, how many months would they last?