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I have part of a hank thats over 3yrs, any chace these are good? Is there a way to tell?
thks

probably be tough and chewy , i'd bin them !!

duames wrote:probably be tough and chewy , i'd bin them !!

I never tired to use casing that old, after you soak them for some time can you feel the difference? I seen a guy soaking cases over night, never soaked them that long. I am sure I am not the first person that had some old casing around, just hate to make a batch a sausage and nothing to put it in. Been hungry for some HM polish sausage. My natural and collagen cases are old that I have laying around. Thought about soaking them and seeing what they feel like, but not sure you can tell by doing that?

In terms of the cost of a sausage it's nothing. I'd bin them.

I'm not saying that they're not edible, but I'm not saying that they are.

You don't say where you are. Is it difficult to get casings where you are?

Phil

wheels wrote:In terms of the cost of a sausage it's nothing. I'd bin them.

I'm not saying that they're not edible, but I'm not saying that they are.

You don't say where you are. Is it difficult to get casings where you are?

Phil

no, it more of $$$. I live in US in Mi, usually order from butcher packer from the detroit area. I live closer to western side of the state close to chicago, have purchased a lot of stuff from them in the past, fast ship.

I think I will toss them, have not stuffed in a while, been just pressing patties, want to make some smoked polish sausage. Need to order some fresh stock.
thanks..

I realize this is too late to be of use to ttx450, but I've used natural casings at least that old for fresh sausage with no drama.

It's not easy to get rational quantities of casings here, so I load up when I'm overseas, and store them, salted and sealed, in the back of the fridge. When it's time to use them, rinse and soak overnight. They stuff and cook just fine.

Haven't tried it with collagen.

I prefer now to buy these dried Chinese casings, fairly cheap, keep well, work great and free postage, any size available for any job at hand. Including flat natural sheets in sever sizes.
https://www.aliexpress.com/store/235083 ... 1b1bOO2Lp1
The Chinese are now the biggest suppliers of sausage casings in the world.
Even Australian Quarantine has no objections to them and that's saying something.
Cheers. Jan.

My casing are all 4 years old plus and are as good as the day I purchased them. I just purchased a few more types to give them a try. Sheep casing are ready for some hotdogs. If taken care of properly, salted, refrigerated, they should last indefinitely. On the other hands has Wheels stated in comparison to the time, effort and meat involved it’s not that expensive and item to replace. I soak mine for at least 24 hours now and haven’t had a problem.

I live in the Philippines and have to use natural pig intestines. They work well, easy to clean but mostly tough to chew. As I sell some I want the best product, is there a way to avoid the tough skins.

Long soaking would help, with warm water for the final half hour or so. I've read that there's something that softens them, but can't remember what it was - vinegar or bicarb maybe. I wonder what the effect of a meat tenderiser would be - maybe papain: https://en.wikipedia.org/wiki/Papain

You'll have to have to give them a try.

Phil

I've used the bicarb and it works, but to long of a soak will cause the casing to blow out....often. I don't use it anymore.