sausage making ?

SmokinJ

Hello,

I have natural casings that have been opened and I used about 5 feet put back in salt brine pack and in the kitchen cabinet.They been in there about 5 months,do those go bad?

Thanks.

AZRP

I keep mine in the refrigerator just in case but I think packed in salt they are shelf stable. -RP

Humphrey Chimpden Earwicker

saltsaltsaltsaltsaltsaltsalt

salt is a curing agent and preservative.

you can make dry cured sausage with the natural casings, and then hang the casing in a room temp environment for a couple months more if you really wanted to.

so i'm guessing that in your fridge, they'd last indefinitely... pretty much forever, for our purposes

WessB

I'm with Randy..I keep mine in the fridge and expect they last almost forever..not sure at room temp but would expect that they are fine....may check the manufacturers website for info.

SmokinJ

Thanks for info.They smell normal.I was thinking about running and getting a new pack and keeping in the fridge this time but I hate to run out on a 45 min drive if I don't have to.Plus if you can hang sausage at room temp then these should be good.
This is my last attempt at using the sausage stuffer for my kitchenaid.Last time it was a pain in the butt.For some reason the casing fill with air and the whole casing on the stuffer attachment blows up and gets loose.

WessB

You can see our process on my website..a vertical stuffer is a wonderful thing....you want to work the air out before putting the casing on the stuffing tube..

Humphrey Chimpden Earwicker

you can hang some sausage at room temp, not all. but that's another show

but the point remains, your casings are packed in salt for only one reason, to preserve them. they are fine in your fridge for damn near ever

SmokinJ

Thanks.I will post pics if they turn out.If this don't work today then I'm going to end up getting a vertical stuffer from from Grizzly. http://www.grizzly.com/products/H6252

This thing here looks interesting but not sure the extra $75 is worth it since I don't make sausage a lot.
http://www.dakotahsausagestuffer.com/

Humphrey Chimpden Earwicker

i got a 5# hydraulic stuffer from dakota . one man, no cranking

SmokinJ

I couldn't find a 5 pound on there site but I did see the white cylinder body is $30 cheaper.

Humphrey Chimpden Earwicker

% pound stuffer here

and in action

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=916813&catid=1

SmokinJ

Thanks for the links.I may have to get that 5 pounder unit.Nice work by you and WessB. I am going to pick up some bonless thighs and do some chicken susage also.Seems like you can make the sausage a little healthier at home and it still taste good.

Humphrey Chimpden Earwicker

chicken (thighs) sausage with sundried tomatoes and basil, from the book "Charcuterie" is a fantastic sausage.

Doug in Eggmonton

Wow thanks for that post Stike, misssed it the first time around on vacation, but thats a great tutorial.

Doug