And whatever your culinary skill level, whether you are a professional butcher in Canada or a home cook, it can be very fulfilling to make your sausages. Careful handling of the sausage casings in Canada is paramount if you enjoy the best and safest sausage casings for your sausage production. If the casing is dried out and or becomes brittle, it may not hold the sausage filling as required when making sausages; this would be a big blow in terms of the appearance of the finished product and the quality of the sausages produced. Canadian cooks who value their casings must learn how to store them correctly by following these tips from experienced butchers.
Understanding Sausage Casings: Natural vs. Synthetic
Before we dive into storage techniques, it’s essential to understand the two primary types of sausage casings: natural and synthetic. Natural casings consist of animal guts and are most commonly used in regular sausages as they give some stiffness and chew. Artificial casings, however, can be made from collagen, cellulose, or plant fibers and provide patchier and better or even more durable options for various types of sausage products.
However, although the storage of each type of casing may differ slightly, all casing material needs to be stored in a way that sustains its quality despite the time it takes.
Lay in proper storage in order natural sausage casings
Although natural sausage casings have an excellent texture, which is desirable in sausage products, they are more susceptible to spoilage than synthetic ones. These casings should best be kept moist in some medium to be preserved from the natural process of withering and becoming brittle and useless when it is the moment to use them.
Keep Them in Salt: Natural casings normally come shrink-wrapped in salt to help preserve them. If you buy casings from a supplier, they generally arrive packed in salt. For long-term storage, casings have to be put in salt, which serves two purposes: preservation and water barring. If casings are not stored in a salt solution, it might be appropriate to repackage them in kosher or curing salt.
Refrigeration: After you have soaked your natural casings in salt, you should then put them in the refrigerator. Stable temperatures will ensure that the casings remain in an excellent moisture-absorbing condition. If you store them for a long time and then check them for dryness or cracks, and if the salt is depleted, replace it.
Freezing for Extended Storage: If you have to store natural casings for some time, freezing is possible. Pack the casings well in a vacuum bag to avoid freezer burn, or keep them in an airtight container in the freezer. Return the casings to the refrigerator and let them thaw for 24 hours before using them when you are ready to use them.
Synthetic Sausage Casings
Collagen, cellulose, or plant-based casings are synthetic and remain fresh for a longer period of time. They are also easier to store than natural casings. However, they still need to be well-stored and secure for their flexibility and functionality.
Room Temperature for Short-Term Storage: The synthetic casings should preferably be stored at room temperature for several weeks to a month, although they are sometimes used in cold stores. Of course, always ensure that they are stored in an airtight bag or container so that they do not pick up odors from the surrounding atmosphere.
General Guidelines for Use of Both Types of Casings
Inspect Before Use: It is also important to note that no matter the type of casing you are using, it is always essential to check on the casing for any signs of having been torn up or worn out, depending on the type of usage. They may not stand up well through the sausage-making process to feel better, brittle, or have a rough surface.
Rehydration for Natural Casings: If your natural casings are not well wet and hard, you can wet them again by soaking them in water for some time before using them. This will regain their flexibility, hence enhancing the overall ease of handling of the given items.
Avoid Cross-Contamination: It is recommended that you always have a clean environment when dealing with your casings since if you contaminate your casings, the whole product spoils.
Conclusion
That means how you store your sausage casings in Canada will determine how usable they will be. Whether you have natural or synthetic casings, it is possible to prepare them using the correct actions, after which your casings will be intact and suitable for your following experiments in making sausage products. Natural and salted casings can be safely stored in the refrigerator or a freezer if needed. In contrast, synthetic casings must be kept in a cool, dry, and dark place as long as you want to get delicious sausage for the following months. Taking good care of your casings and good food preparation practices will help you produce the best batch of sausages as those found before.
This article represents is a guest opinion piece and doesn’t necessarily coincide with the positions of the company. For more information about our company’s stance, please get in touch with us directly.
MMIS Mondo
MMIS Mondo
