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Hog Casings

polkachef74

@Chris - I'm making sausage this weekend and I've got casings that have been packed in a brine (salt/water) for many months. I've never read anything about how long casings last but I thought I remember seeing something from Michael Ruhlman about if they are packed in salt (only) or brine, they last indefinitely. Anyone have better info. than this? Thanks for your help!

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matthew.snyder77

I'll second that @Chris. I made about 5 lbs of pork sausage for a cookout two summers ago that I was just going to cook in beer and butter with onions. The casings all disintegrated within minutes of going in the heated liquid, and I was left with a very disappointing pork soup.

First time I ever made sausage at home, too. Took me hours to grind and stuff.... seconds to destroy. Bah!!

polkachef74

Thanks Gentlemen!!!!

Chris_Young_80640

Agree with Martin. They'll be fine to eat, but as they age they tend to tear easily in my experience.

DiggingDogFarm_65362

They remain safe to use indefinitely, but quality tapers off with age.

If they're good quality casings, they'll maintain their quality for 4-5 years.

~Martin