Leftover natural casings: How to store them properly

What's behind it?

Natural casing is a sensitive natural product – it's made from cleaned animal intestines and reacts strongly to improper storage. Without enough salt, bacteria start working quickly, the casing becomes mushy, tears during stuffing, and smells unpleasant. Salt draws moisture out of the casing and creates a hostile environment for microorganisms.

Dried casings (e.g., sheep casings on tubes) are stored differently than salted hog casings – for dried ones: keep them dry, cool, and dark. But the classic salted natural casing from the refrigerated section? That one needs to stay moist and salted.

The cold chain also plays a big role: natural casings don't like temperature fluctuations. Warm, cold, warm again – that significantly speeds up spoilage.

How to store it correctly

• Make a brine: Dissolve 100g of non-iodized salt in 1 liter of cold water. Iodized salt can discolor the casing and affect the taste – so avoid it.
• Submerge the casing: Place the leftover casing completely in the brine so it's fully covered. A clean mason jar or a sealable container works perfectly.
• Into the fridge: At 2-5°C, the casing will keep easily for 3-6 months, sometimes even longer. Check regularly: if the brine becomes cloudy or smells off, replace it.
• Soak before use: Soak in lukewarm water (around 30-35°C) for 30-60 minutes to make the casing supple again and remove excess salt. Then rinse briefly under running water.
• Avoid freezing if possible: Freezing temperatures make the casing brittle and it tears more easily during stuffing. Only freeze as a last resort, and if you do, freeze it fully submerged in brine.

Conclusion

Natural casing in brine at 2-5°C in the fridge – that way it stays ready to use for months and nothing goes to waste.