I don't know, senorkevin. I have read emphatic warnings (in capital letters) on the web sites of major suppliers of casings here in the US, such as alliedkenco.com, butcher-packer.com, and thesausagemaker.com. They mostly don't say why not to do it, except to say that it will weaken the casings. The only one I found that actually offers an explanation is here:
http://www.butchersupply.net/sausage_ca ... asings.phpIt says "NEVER FREEZE natural casings. Freezing for long periods of time can cause the natural oils in the casings to leach out leaving them dry, brittle, and useless or nearly so."
I have no idea if what they say is true. I have read on forums that some people do it anyway. Since casings can last 4 or 5 years in the refrigerator either packed dry in salt or in saturated saline solution, I am not inclined to try to freeze them.
I bought a hank of casings in June of 2010 that I just opened yesterday. I've kept them in my refrigerator in their original sealed bag of brine solution all these years. I opened them yesterday, and they seem as fresh as a hank I bought earlier this week. For me, I see no advantage in freezing them.