Natural casings

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Re: Natural casings

Postby denty632 » Mon Jun 09, 2014 11:47 pm

I have mine in the vegetable box in the fridge for months and months, never a snag (scuse the pun!). Those bits that I've rinsed and not used, I pack in as much table salt as I can and put them in a zip loc bag.

Ps mine are shipped all the way from the uk to the FI, So they're behind the eight ball before I start!
Tha Falklands Baker Boy
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