How to Store Hog Casings for Freshness & Longevity

There’s nothing quite like a natural hog casing. They impart a mild, porky flavor onto your sausages, offer a satisfying, juicy snap with every bite, and stand up to dense stuffing and flaming hot grills.

No one knows exactly when humans started stuffing natural hog casings, but people have likely been making sausages in this style for thousands of years. Hog casings are an enduring part of sausage-making tradition, and they taste just as fantastic now as they have for multiple millennia. The question is: Will the hog casings you buy today still be good down the road?

Yes, they will be—if you store them properly. Let’s discover how to store hog casings, highlight some warning signs that they may have, and explore a few key storage tips to extend their shelf life.

Why Proper Storage Matters

Casings last for quite a long time when stored under the proper conditions. They are, however, still a perishable food product and can go bad if they’re:

  • Exposed to air for too long.
  • Cross-contaminated with other foodstuff or bacteria.
  • Heated up to too hot a temperature.
  • Dropped, damaged, or otherwise mishandled.

Thus, it's essential to handle hog casings with care, store them properly, and avoid getting them dirty. 

Hog casings are made from the submucosa tissue layer of a pig’s large intestine—meaning, more or less, they’re a kind of meat. They should always be stored in a cooler at 40°F (4.4°C) or below, either well-salted or submerged in brine.

Do not freeze natural casings. Freezing can damage the casing’s structure, leading to brittleness and increased risk of breakage during stuffing.

If storing in brine for extended periods, be sure to refresh the brine periodically to maintain product quality. Always keep containers sealed and stored properly to prevent contamination and drying out.

How Long Do Hog Casings Last?

In many ways, hog casings should be treated like raw meat—but they actually last much longer in the cooler than a pack of mince or a steak. That’s because hog casings have been thoroughly cleaned, brined, and then salted even further.

This process:

  • Removes waste, debris, and impurities.
  • Strips the intestines down to the singular submucosa layer.
  • Removes water, drying them out to protect against rot and mold.

So, while a raw piece of meat might last a week or less in the fridge, hog casings can stick around for far more time before they start to go bad. Hog casings should last at least a year when stored under the right conditions—meaning you can make a batch today, refine your recipe, and return months later to casings as fresh and crisp as the day you bought them.

Signs That Casings Have Gone Bad

While uncommon when stored and handled correctly, natural casings can degrade over time. Processors should watch for these signs that casings may no longer be suitable for use:

  • Mold – Green, white, or black growths snaking their way around your casings are a surefire sign they’ve gone off and need to be discarded.
  • Strong smells – Hog casings have a very subtle, neutral aroma that you likely won’t even notice when they're fresh. If they’ve spoiled, however, they may produce a strong, foul smell like other rotting foods.
  • A slimy, mushy, or gelatinous texture – If you notice your casings oozing slime—or if they’re mushy, gelatinous, and wet to the touch—they’re probably well past their prime. 
  • Discoloration – Hog casings are translucent by nature. If they start to become opaque or develop another, abnormal color, they're likely no longer usable.

Unfortunately, signs of expiration on a few casings indicate the entire package has gone bad. Discard any remaining casings to avoid food poisoning and start fresh with a new batch.

The Best Ways to Store Hog Casings

Keep your casings in the original packaging until you’re ready to use them. If possible, it’s best to use them all in a single batch for ultimate freshness, firmness, and flavor.

Unless you’re a commercial sausage manufacturer that works in large volumes, however, it’s not always feasible to use an entire package of casings in one go. If you will use them soon, however, you can:

  1. Return unused casings to a dry container with a lid—such as the original barrel they came in.
    • If the casings have not been soaked, simply store them in the original container, sealed and dry.
    • If the casings have been soaked, they must be thoroughly re-salted, drained of excess water, and returned to the container. Even if you're using them the next day, failing to salt and drain properly can dilute the brine and shorten shelf life.
  2. Store the casings in a dry, cool space between 40-45°F.
  3. Stuff the casings as quickly as possible after the original open date.

If you plan to keep your casings around for a bit longer or want to use them a year down the road, however, you’ll have to go with the salting method.

Storing in Salt: The Traditional Method

To help hog casings last as long as possible, they must be properly salted, drained, and stored in a sealed container under refrigeration. After salting, allow the casings to drain for 30 to 60 minutes, or until drainage is reduced to a slight visual drip—a key indicator that they’re ready for storage without excess moisture that could dilute the brine or compromise shelf life. 

To make sure your casings are sufficiently salted and shielded from the air, you can use:

  • A brine – Brines evenly cover every casing, completely stop air from penetrating their surfaces, and can keep them fresh without turning them into pickles. For proper, prolonged storage, use a salty brine in an airtight container stored between 40-45°F.
  • Dry salt– Casings can be preserved effectively using a dry salting method. To do this, place the casings in an airtight container and completely bury them in salt. Store in refrigeration until ready for use. This approach achieves the same preservation effect as brine by reducing water activity and extending shelf life—without the need for liquid handling.

All the extra salt will wash right out of the casings before you use them. But if you’re worried about excess sodium, you may wonder: Can I freeze my casings instead of salting them?

Absolutely not, as this will have a noticeable negative effect on your final product.

Refrigeration vs. Freezing: Why Freezing Isn’t Recommended

Freezing any food product can damage its cells and lower its quality in comparison to fresh or refrigerated varieties. When it comes to casings, the major concern with freezing is the impact on their structural integrity. 

Freezing and unfreezing casings weakens their overall pliability, firmness, and strength. When you stuff a previously frozen casing, there's a higher chance that it’ll burst and spill out than with a fresh or refrigerated version.

Instead of freezing casings, store them under proper refrigeration conditions. Maintain temperatures within standard cold storage ranges (typically 32–39°F / 0–4°C) and ensure casings are fully salted and sealed in airtight containers. This prevents texture degradation and extends shelf life without compromising performance.

Tips for Getting the Most Shelf Life from Hog Casings

For maximum longevity, ensure you source your hog casings from a reputable supplier that offers fresh, natural casings year-round. Then, after you make your first batch of sausages, stick the remaining cases directly into salt or brine.

Follow these tips to help casings last as long as possible:

  • Keep casings in a dry, cool area. You may need to dehumidify your walk-in refrigerator if the air inside is too moist for the casings.
  • Properly clean and soak your casings before stuffing.

How to Soak Casings After Storage

Soaking natural casings is one of the most critical—and often overlooked—steps in preparing them for stuffing. When done correctly, soaking restores flexibility, removes excess salt, and ensures smooth performance during processing. It also plays a key role in final product quality by improving elasticity, minimizing tearing, and helping the meat bind to the casing.

Proper hydration:

  • Prevents breakage during stuffing and cooking
  • Supports smooth, even filling
  • Enhances elasticity for easier handling
  • Contributes to a clean “snap” and ideal texture in the finished product
  • Reduces risk of casing separation from the meat block during cooking or slicing

To prepare your casings for use:

  1. Rinse thoroughly in cool water
    Remove the hanks you need and rinse under cool, running water to wash away surface salt. This initial rinse helps avoid off-odors and flavor issues.
  2. Soak overnight in fresh water
    Place the rinsed casings in a container with fresh water, using a 50/50 ratio of water to casings. Store them in refrigeration overnight to ensure even hydration. Use ambient-temperature water (not hot) and make sure all casings are fully submerged. Stir or rotate periodically if needed to avoid uneven soaking.
  3. Warm water soak before stuffing
    About 30 minutes prior to use, transfer the casings to a bin of fresh water maintained at 95°F (35°C). This final soak improves pliability and makes the casings easier to handle at the stuffing machines.
    Important: Water that is too hot can begin to cook the casings, causing them to become overly soft, swollen, and weak. This can lead to breakage or inconsistent fill.
  4. Ready for stuffing
    Keep the warm-soaked casings in bins near the stuffing equipment. Once acclimated, they are fully hydrated and ready for use. Handle gently to avoid overstretching or twisting.

With proper rinsing and soaking, natural casings will perform as expected—delivering strong, flexible, uniform results every time.

Avoiding Contamination and Odor Retention

Hog casings last a long time—but they can be affected by bacteria, mold, or odors if not stored properly. To avoid cross-contamination:

  • Store them on their own in a designated casings fridge.
  • Ensure your fridge is clean, sanitized, and odor-free before storage.
  • Keep casings in an airtight container with a proper gasket sealing the top.
  • Use fresh, sterile gloves any time you handle your casings.

Sausage casings are permeable to smells, smoke, and flavor. Store them properly to ensure nothing but pure, porky goodness lingers in your links.

Common Storage Mistakes to Avoid

A few common pitfalls to avoid when storing hog casings include:

  • Exposing them to open air or not properly sealing your storage container.
  • One of the most common mistakes is not using enough salt or failing to fully submerge casings in brine. Whether dry-salting or brining, all casing strands should be thoroughly coated or immersed to prevent spoilage. Incomplete coverage can lead to discoloration, odor development, or casing degradation over time.
  • Storing them at too high of a temperature (100°F for a prolonged period).
  • Freezing your casings.
  • Storing casings with other food products—especially those with strong smells or flavors.
  • Not using sterile gloves when handling your casings.

Any of these issues can affect your casings’ quality and cause them to go bad sooner. 

Ensuring Premium Casings for Sausage-Making

Now that you know how to store hog casings, there’s an even more important question to address: How can you get affordable, high-quality casings delivered directly to your business?

From Oversea Casing, of course. With nearly 100 years in the casings business, we’ve refined our production to make the tastiest, snappiest, and firmest casings around. They’re optimal for juicy brats, spiced sausages, and more—whatever varieties you prefer, you’ll have at least a year to try different mixtures as you perfect your batch.

Shop Oversea Casing to browse premium natural and artificial casings no matter where you are.

Sources: 

Food and Agriculture Organization of the United Nations. Small-scale sausage production. https://www.fao.org/4/x6556e/x6556e00.htm. 

United States Department of Agriculture. What are casings made of? https://ask.usda.gov/s/article/What-are-casings-made-of. 

Food and Agriculture Organization of the United Nations. SAUSAGE CASINGS. https://www.fao.org/4/x6556e/X6556E03.htm. 

Australian Institute of Food Safety. Spotting Perishable Food Spoilage: What to Look For. https://blog.foodsafety.com.au/perishable-food-spoilage.