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Got about half of a batch of hog casings left over from my first effort. At the moment they have been left in a heavy salt and water solution in my fridge. How long can I store them for until I do my next batch?

Regards

Invicta

It all depends on when you intend to make your next batch. If its imminent then they are fine as they are. If not, then what I would do is place them in a sieve to drain the water off, after which place on a cloth to absorb as much water as possible before saturating them in dry salt. Place in a zip-lock plastic bag in the fridge until next time. Just check them periodically for any odd/off smells but they should be okay.

Thanks Yotmon.

Oh man, I just left mine in a bit of water in a ziplock bag, and left them in the fridge for three weeks. They seemed fine when using them, and they certainly haven't tainted the sausages I made yesterday

You can freeze them as well - I leave mine in the brine so they stay moist and thaw out quicker