Hog 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!

Hog Casings

Postby Paul Kribs » Thu Apr 14, 2005 7:40 am

Just a basic question..
After using part of my supply of hog casings, are the remainder best kept in the fridge or freezer. I only used what I immediately required. They are still in the salt packaging which I have expelled all air and resealed. Do they last longer if frozen and would there be any ill effects to the texture after thawing?? They are currently sitting in the fridge awaiting any replies from this post.
Thanks.
User avatar
Paul Kribs
Registered Member
 
Posts: 1588
Joined: Tue Apr 12, 2005 11:41 am
Location: South London, England

Postby aris » Thu Apr 14, 2005 8:18 am

Do not freeze them. If you keep them in the salt brine, they will keep for many many months in the fridge.
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby Paul Kribs » Thu Apr 14, 2005 9:29 am

thanks for the info Aris.. nice and quick
User avatar
Paul Kribs
Registered Member
 
Posts: 1588
Joined: Tue Apr 12, 2005 11:41 am
Location: South London, England


Return to Beginners

Who is online

Users browsing this forum: No registered users and 6 guests

cron