How to Resalt Natural Casings for Long-Term Storage: A Step-by-Step Guide

Why Resalting Natural Casings Matters

Natural casings, whether hog, sheep, or beef are prized for their authentic bite, natural snap, and ability to hold shape during stuffing and cooking. 

Understanding the Role of Salt

Salt acts as a natural preservative by drawing moisture out of the casing surface and creating a harsh environment where bacteria and mold cannot thrive.

Resalting ensures:

  • Moisture stays balanced

  • Casings remain pliable for future use

  • Microbial growth is inhibited

  • Odors are minimized

Tools and Ingredients You’ll Need

Before beginning, gather the following:

  • Non-iodized salt (kosher or canning salt; fine salt clumps too easily)

  • Clean water (room temperature, not hot)

  • Large stainless container

  • Strainer or colander

  • Food-safe resealable container

  • Label and date marker

If you’re working with multiple casing types, handle and label them separately to avoid mix-ups during later stuffing.

Step-by-Step: How to Resalt Natural Casings

Step 1 – Rinse the Casings Gently

Remove your natural casings from their container and rinse off the old brine or salt using clean, cool water.

  • Avoid hot water as it can start breaking down the casings.

  • Lightly agitate the casings to remove all salt.

Rinse until the water runs clear. This removes the used salt that’s lost its preservative effect.

Step 2 – Prepare Your Work Surface

Pour a generous layer of coarse non-iodized salt into your clean surface or salting table. More is better than less; excess salt won’t harm the casings. 

Step 3 – Layer and Pack the Casings

  • Place one layer of casings in the bottom of your salted surface.

  • Add a thick layer of salt over the top, ensuring all surfaces are coated.

  • Continue alternating layers of casing and salt.

  • End with a final heavy layer of salt to seal the top.

  • Turn the hank over and repeat the process on the other side, ensuring full coverage. 

  • Place the hank in a draining container and allow casings to drain for 30-60 minutes until dripping slows to a light trickle. 

This “salt bedding” method ensures even coverage and prevents exposed spots from drying out.

Step 4 – Seal and Store Properly

Transfer your drained casings into a food-safe resealable container in saturated salt brine (24° Baume) for storage, or place them in a clean, new container and cover completely with fresh salt. Make sure all casings are fully submerged in brine or completely surrounded by salt. Label it clearly with:

  • Casing type (e.g., Hog 32/35)

  • Date resalted

  • “Resalted” note for tracking

Store the container in a cool, dark place ideally below 40-45°F. A refrigerator or cold storage room is perfect.

Step 5 – Recheck Every Few Months

Every 2–3 months, open your container to:

  • Check that salt remains dry and abundant

  • Top off with fresh salt if humidity has increased

A quick 5-minute check helps extend your casings’ lifespan well beyond the initial storage period.

Common Mistakes to Avoid

Not Using Enough Salt

This is the most common mistake, and it’s also the most costly. Use plenty of salt, enough to coat every strand thoroughly. When storing, casings must be fully surrounded by salt or completely submerged in brine so there are no low-salt pockets.

Using Fine or Iodized Salt

Fine or iodized salt clumps, doesn’t wick moisture efficiently, and can leave a bitter taste. Stick with coarse non-iodized salt, like pickling or kosher salt.

Reusing Salted Brine

Never reuse old brine or liquid from prior batches. Once the salt dissolves, it loses its preservative properties.

Not Letting the Casings Drain Long Enough 

If casings are still dripping heavily when placed in brine or stored in salt, residual moisture will dilute the salt.

Skipping Labeling

If you work with multiple casing types, labeling is essential. Confusing a 32/35 hog with a 50/55 beef middle could disrupt portioning and stuffing yields later.

Frequently Asked Questions (FAQ)

Can I Resalt Casings Multiple Times?

Yes.  You can resalt casings as many times as needed. Each cycle refreshes the salt barrier and extends storage life.

Can I Freeze Casings Instead?

Freezing natural casings is not recommended. Ice crystals can damage the casing structure, leading to splitting during stuffing or cooking.

Do I Need to Soak the Casings Before Stuffing After Resalting?

Yes. When you’re ready to use them again, soak them in warm water (95°F) for at least 30–60 minutes to rehydrate. 

Best Practices for Long-Term Storage

To maximize the quality and usability of your natural casings:

  • Always keep them fully submerged in salt.

  • Rotate stock (first in, first out).

  • Store hog, sheep, and beef casings separately.

  • Keep a logbook for storage dates and inspections.

Final Thoughts

Resalting is a simple but important step in maintaining your natural casing inventory, especially if you buy in bulk or operate seasonally.

By keeping your casings well-salted, cool, and regularly checked, you ensure that each batch of sausage you produce has that signature snap and texture your customers expect.

So next time you open your storage container, take a moment to inspect, refresh, and resalt your natural casings (and your sausages) will thank you.