freezing hog casings?

Tips and tecniques on dryng drying, curing etc.

freezing hog casings?

Postby Howard » Wed Dec 08, 2010 12:45 pm

I've browsed some previous threads about freezing casings, and saw that although it's not recommended, some people do this without too many problems. I've previously frozen casings for salami (beef middles I think) for many months and didn't have any problems when using them.

My question is on hog casings, which are packed in brine solution (rather than in dry salt like the larger salami casings). Accepting that there may be some weakening of casings whenever they are frozen, is there any particular problem when freezing casings that are stored in brine? I wonder if the water in the brine will freeze and ice crystals might damage the casings (which wouldn't be a problem for casings packed in salt).

Any thoughts or comments welcome!


P.S if hog casings are simply kept in the fridge, how many months would they last?
Registered Member
Posts: 10
Joined: Tue Nov 28, 2006 12:41 pm

Postby wheels » Wed Dec 08, 2010 1:56 pm


Here's what a major casing producers says

All the Natural Casings are cured in salt and then vacuum packed before despatch. They all have a six month shelf life and we recommend they are kept in a tupperware container in the bottom of a fridge.

You can freeze the Beef Casings and the Hog Casings but the Sheep Casings loose some of their quality when frozen.

User avatar
Global Moderator
Posts: 12128
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby mattwright » Thu Dec 09, 2010 6:27 pm

I have found that the casings get weaker if I freeze them. I am not sure of the "6month shelf life" in the major casing producers statement either - I have always heard that tightly packed in salt, and stored in the fridge these things can last a VERY long time
Matt Wright
Registered Member
Posts: 306
Joined: Tue Oct 28, 2008 11:50 pm
Location: Seattle WA, USA

Postby Howard » Fri Dec 10, 2010 9:09 am

Great, thanks for the info. I should be using them within a few months so I think I'll keep them in the fridge.

Registered Member
Posts: 10
Joined: Tue Nov 28, 2006 12:41 pm

Postby rogpayne » Wed Jan 05, 2011 5:53 am

Just for the record, I often get fresh pigs casings here in Thailand when they. Are cleaned I often freeze any left over casings and reuse them up to three months later without any problems.
Registered Member
Posts: 14
Joined: Sun Dec 26, 2010 1:33 am
Location: Thailand

Return to Sausage Making Techniques

Who is online

Users browsing this forum: No registered users and 2 guests