Related to my other thread, can you freeze sausage casings? I have read various opinions on this around the internet, and didn't get a clear answer.
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Guy I get them from always gives me too much when I ask for enough for about 6 pounds of 'basa, and I have enough left over that is about twice the amount that I used. Fortunately, he only charges me $3 for what he gave me.
(These are natural casings, BTW, not collagen casings.)
I have before and would take them out and thaw what I need and put them back and never had a problem.
Do you freeze them in water, in brine, or just "dry" in a bag?
Or perhaps just packed in salt and then in the freezer?
These came to me in brine.........
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I have them dry packed in salt in my fridge. I routinely keep them for months at a time without any problem.
YMMV depending on how they are packed.
Alan
Thanks, guys.
I think what I am gonna do is drain off the brine they came in, pack them in Kosher salt in a sealed container, and throw them in the bait/beer fridge downstairs......that fridge is very cold anyway.....cold enough to semi-freeze stuff like lettuce if I put it in there, but not cold enough to freeze liquids, so that may be my best bet.
Steve, I have half of the last casings I bought in the freezer for several months now. These were in a wet brine so they just went in a plastic bag. I'll let you know how the alternative method worked out when I get them out to use if I remember. Butcher where I got them said no problem to freeze this way but we'll see.