Brine for Casings?

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Brine for Casings?

Postby DanMcG » Tue Apr 24, 2018 6:03 pm

I got a hank of salted casings a few weeks back and placed them in some salt water. I have hardly touched them and would like to check the brine concentration and adjust to a good safe amount to store them a while longer.
Can anyone suggest a percentage of salt to use? I have a brine hydrometer, I just need to find it.. :roll:
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Re: Brine for Casings?

Postby wheels » Tue Apr 24, 2018 6:18 pm

I'd have thought that 100° would be the best - 26.4% salt. But I'm only guessing Dan.

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Re: Brine for Casings?

Postby NCPaul » Tue Apr 24, 2018 9:25 pm

Anything over 10 % salt should be sterile I would think.
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Re: Brine for Casings?

Postby DanMcG » Tue Apr 24, 2018 10:40 pm

just to clarify Phil, Paul, when you mention percent you're talking percent salt to weight of water. Correct?
Thanks for your the input.
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Re: Brine for Casings?

Postby NCPaul » Wed Apr 25, 2018 11:12 am

Weight percent, correct.
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Re: Brine for Casings?

Postby wheels » Wed Apr 25, 2018 10:08 pm

^^^^^Wot he said! :lol: :lol: :lol:

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Re: Brine for Casings?

Postby DanMcG » Mon Aug 20, 2018 9:20 am

Just a quick follow up.
I'm almost to the end of the hank of casings that I have in the brine and wanted to ask if anyone thinks that storing this way will weaken the casings? The reason I ask is that the last two rounds of sausage I've made recently, both had blowouts . These were suppose to be 28-31 hog casings but almost the whole hank was 36-38 :shock:
It's been 4 months so I'm thinking it might be causing the blowouts.
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Re: Brine for Casings?

Postby wheels » Mon Aug 20, 2018 1:32 pm

I would guess so. But it's only a guess.

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