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Brine for Casings?

PostPosted: Tue Apr 24, 2018 6:03 pm
by DanMcG
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:

Re: Brine for Casings?

PostPosted: Tue Apr 24, 2018 6:18 pm
by wheels
I'd have thought that 100° would be the best - 26.4% salt. But I'm only guessing Dan.

Phil

Re: Brine for Casings?

PostPosted: Tue Apr 24, 2018 9:25 pm
by NCPaul
Anything over 10 % salt should be sterile I would think.

Re: Brine for Casings?

PostPosted: Tue Apr 24, 2018 10:40 pm
by DanMcG
just to clarify Phil, Paul, when you mention percent you're talking percent salt to weight of water. Correct?
Thanks for your the input.

Re: Brine for Casings?

PostPosted: Wed Apr 25, 2018 11:12 am
by NCPaul
Weight percent, correct.

Re: Brine for Casings?

PostPosted: Wed Apr 25, 2018 10:08 pm
by wheels
^^^^^Wot he said! :lol: :lol: :lol:

Phil

Re: Brine for Casings?

PostPosted: Mon Aug 20, 2018 9:20 am
by DanMcG
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.

Re: Brine for Casings?

PostPosted: Mon Aug 20, 2018 1:32 pm
by wheels
I would guess so. But it's only a guess.

Phil