I'm pretty new to sausagemaking, and I soaked far too much casing (hogs) for the 2kg of meat I had. I didn't want to throw the leftover away so I put it in a container and froze it on fast-freeze. Can anyone tell me if this is a safe thing to do and will there be any practical problems in using the casings?
It was hog casings on tape, from Tongmaster.