Soaking a protein lined fibrous casing for a second time

[bwalt822]

Hello again,

I am currently in the process of drying my first batch of salami and the salami in hog casings has come out great thanks to a lot of reading I did here. I'm still waiting on the salami in the thicker fibrous casings to finish drying, which should be mid April based on the data I've taken so far.

Anyway I ended up soaking one too many protein lined fibrous casings in water. I let it dry back out and its pretty wrinkled. Can I just soak it again and use it on the next batch or is it no good anymore? What about for a non protein lined fibrous casing?

Thanks.

[bwalt822]

Well I just started my second batch of salami using the previously soaked casing so I guess we shall see...

[the chorizo kid]

i recently did just that. no problemo. casing was soaked, dried and soaked again, then stuffed. it adhered beautifully to the salami as it dried.

[Big Guy]

yes I do that too, no problems re-soaking and re-using.

[Oddwookiee]

Resoaking is not a problem, just make sure the casing is clean. I usually have a dozen or so casings left over from sausage batches and just hang them up to drip dry overnight and then store them dry. I had one batch that must have had something contaminate the water as they grew a little discoloration after drying & got tossed out, but one group out of a slew is an acceptable loss.