older natural cases -good?

Tips and tecniques on dryng drying, curing etc.

older natural cases -good?

Postby ttx450 » Sun Oct 29, 2017 2:05 pm

I have part of a hank thats over 3yrs, any chace these are good? Is there a way to tell?
thks
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Re: older natural cases -good?

Postby duames » Sun Oct 29, 2017 4:35 pm

probably be tough and chewy , i'd bin them !!
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Re: older natural cases -good?

Postby ttx450 » Sun Oct 29, 2017 8:04 pm

duames wrote:probably be tough and chewy , i'd bin them !!


I never tired to use casing that old, after you soak them for some time can you feel the difference? I seen a guy soaking cases over night, never soaked them that long. I am sure I am not the first person that had some old casing around, just hate to make a batch a sausage and nothing to put it in. Been hungry for some HM polish sausage. My natural and collagen cases are old that I have laying around. Thought about soaking them and seeing what they feel like, but not sure you can tell by doing that?
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Re: older natural cases -good?

Postby wheels » Mon Oct 30, 2017 12:33 am

In terms of the cost of a sausage it's nothing. I'd bin them.

I'm not saying that they're not edible, but I'm not saying that they are.

You don't say where you are. Is it difficult to get casings where you are?

Phil
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Re: older natural cases -good?

Postby ttx450 » Mon Oct 30, 2017 1:28 pm

wheels wrote:In terms of the cost of a sausage it's nothing. I'd bin them.

I'm not saying that they're not edible, but I'm not saying that they are.

You don't say where you are. Is it difficult to get casings where you are?

Phil


no, it more of $$$. I live in US in Mi, usually order from butcher packer from the detroit area. I live closer to western side of the state close to chicago, have purchased a lot of stuff from them in the past, fast ship.

I think I will toss them, have not stuffed in a while, been just pressing patties, want to make some smoked polish sausage. Need to order some fresh stock.
thanks..
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