Although casings can be stored at room temperature (and still last their full shelf life), we recommend storing them in the refrigerator (or in a cool dark place if this is not possible).
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Storage Instructions Once Opened:
1) Keep Salted. If you have left over casing and have washed the salt off then remove any excess water by running your fingers down the casings then generously re-coat in finely ground salt eg normal table salt (no fancy flaked salt or rock salt here thank you). The easiest way to do this is to put your casing in a bowl and sprinkle a generous amount of salt over it, then roll the casing around in the salt. The salt will stick to the residual moisture on the casing. You want the casing to be completely covered in salt. More salt is better than not enough so if in doubt add more, too much salt will not harm the product.
2) Keep Air Tight. Wrap in clingfilm/gladwrap and put back into the pouch packaging or into a container
3) Keep Cool. Store your sausage casings in a cool, temperature-controlled environment of between 5°C and 10°C / 41-50°F ' ideally in the fridge. Store casings away from direct sunlight and heat at all times.
The company is the world’s best Sausage Casing Manufacturers supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.
Rich in collagen yet gossamer-thin, natural casings have a unique combination of tenderness, thinness and pliability that no man-made casing has come close to imitating. Holding their shape when twisted, they also don't break as easily as synthetic casings.
When it comes to taste, there is no comparison. Tiny microscopic pores work their invisible magic on many levels, allowing sausages to 'breathe' when resting; to fill with flavour when smoking, and stew in their own juicy goodness when cooking.
For an infinitely yummier and more agreeable snag, only 'au naturel' will do.
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