Common Mistakes When Resalting Casings

Why Resalting Matters

Resalting natural casings is one of the simplest and most effective ways to preserve them for long-term storage, yet it’s also one of the easiest to get wrong.

Salt keeps them stable by pulling out excess moisture, stopping bacterial growth, and maintaining elasticity until you’re ready to stuff them again.

When done right, properly salted casings can last a year or longer if stored properly.
When done wrong, you could lose an entire batch within weeks.

Here are the most common mistakes to avoid and how to make sure your supply stays fresh, strong, and ready when you need it.

Mistake 1: Not Using Enough Salt

Another frequent issue is under-salting or only coating the top layer of casings. If parts of the casing are exposed, they’ll dry out.

Think of salting like layering sand over delicate shells.  Every inch needs full coverage.

Fix:
Use about ½ pound of salt per pound of casings and pack in layers: one layer of casings, one thick layer of salt. Always finish with a heavy salt layer on top.

When you check your container later, every surface should still be surrounded by dry, white salt crystals that are never exposed or sitting in liquid.

Mistake 2: Skipping Regular Checks

Many processors salt once and forget about it, only to open the bucket months later to find slimy or discolored casings.

Salt can absorb moisture from the air or the casings themselves, which reduces its effectiveness over time.

Fix:
Inspect every couple of months:

  • If the salt feels damp or slushy, replace it completely

  • Always top off with fresh, dry salt after inspection.

This five-minute check saves you hundreds in spoiled material.

Mistake 3: Overhandling or Overwashing

Rinsing too aggressively or soaking too long before resalting can damage the strength of the natural casings.

Fix:
Rinse casings gently in cool water, just enough to remove the old salt and drain naturally in a strainer before re-salting. Never wring, twist, or scrub.

Mistake 4: Mixing Different Casings

Each casing type (hog, sheep, beef) has its own texture and salt absorption rate.
Mixing them together in one container can lead to uneven curing, confusing inventory, and inconsistent results.

Fix:
Store and label each casing type separately:

“Hog 32/35 – Resalted 10/2025”

That way, you can track age, condition, and size without guesswork.

Mistake 5: Forgetting to Label and Date

Unlabeled containers are a processor’s nightmare. Without knowing when a batch was stored or refreshed, it’s impossible to maintain consistency.

Fix:
Use waterproof labels that include:

  • Casing type and caliber

  • Date of resalting

  • Initials of who handled it

This builds accountability and helps you rotate inventory properly (FIFO: first in, first out).

Mistake 6: Reusing Old Salt

It might seem economical to reuse leftover salt, but that salt has already absorbed organic residue and moisture and is no longer effective.

Fix:
Always use fresh coarse salt for each resalting session. Salt is cheap; spoiled casings are not.

Mistake 7: Ignoring Humidity

Even in cold rooms, high humidity causes moisture to accumulate inside containers. That trapped moisture eventually dissolves salt, creating brine and reducing preservation.

Fix:
If your cooler or storage space runs humid, add an extra layer of salt at the top of each container. Keep the lid closed tightly and avoid storing near open water sources or thawing meat.

Bonus Tip: Have a Simple Resalting Routine

You don’t need a complicated system to keep casings in great shape, just consistency.

Here’s a quick maintenance rhythm to follow:

  • Every 2–3 months: Check containers and refresh salt if needed.

  • Every 6–9 months: Fully rinse and re-salt.

This ensures a steady rotation and keeps your casings clean, pliable, and production-ready year-round.

Best Practices Summary

If you take nothing else away, remember these five essentials:

  1. Use coarse, non-iodized salt only.

  2. Always store cold (40–45°F) and fully cover casings in dry salt.

  3. Check and refresh salt periodically.

  4. Keep types separated and labeled.

  5. Never reuse old salt or brine.

These small steps dramatically extend the life of your natural casings, reduce waste, and protect your production schedule.

Recommended Supplies

For consistent results, always start with high-quality casings. Oversea Casing offers hog, sheep, and beef pre-salted and ready for use or long-term storage.

Explore:

Final Thoughts

Resalting is simple, but it’s not something to take lightly. A small oversight, like damp salt or poor labeling can destroy an entire season’s supply.

When you handle your casings with the same care you give your ingredients, you’ll get consistent results: natural snap, perfect stretch, and a cleaner workflow.

A few minutes spent resalting correctly can save weeks of frustration and hundreds of dollars later.