What to Do with Leftover Natural Casings: Resalting and Storage Tips

Why Properly Handling Leftover Casings Matters

Every butcher or sausage maker knows the feeling.  You finish stuffing and end up with extra casings. They’re soft, wet, and you tell yourself, “I’ll use them tomorrow.” Unfortunately, that’s how most casings spoil.

Once Natural casings are rinsed and soaked, they become a perfect environment for bacteria. Within 24–48 hours, you can end up with unusable casings.

Instead of letting your leftovers go to waste, take 10 minutes to resalt and store them properly. Done right, they’ll last for months, and perform just as well as fresh ones when you’re ready to stuff again.

Cleaning and Prepping Casings for Resalting

Rinse Gently and Quickly

After stuffing, rinse your leftover casings immediately to remove meat particles, fat, or brine. We recommend the cool water for this step. Hot water can cook and weaken the natural casing strands and cause tearing.

Avoid soaking them for long periods; the goal is a quick clean, not another soak. Once rinsed, drain thoroughly in a colander or perforated tub for 10–15 minutes.

Choosing the Right Salt

Salt is what keeps your casings safe for months, but not all salt works the same.

The Best Type of Salt for Casings

✅ Recommended:

  • kosher salt

  • Non-iodized salt

❌ Avoid:

  • Fine table salt (clumps easily, restricts airflow)

  • Iodized salt (can leave metallic odors or discoloration)

Salt dries evenly and creates a breathable barrier that protects against bacteria. Keep your salt dry and stored in a sealed container so it’s ready whenever you need to resalt.

How to Resalt Leftover Casings

Step-by-Step Resalting Process

  1. Prepare Your Work Surface
    Lay out a long, flat surface — ideally a clean table — and spread a thick (about 1 inch thick), even layer of fresh salt across it. A clean, salted surface helps absorb excess moisture from the casings right away and prevents contamination during handling.

  2. Lay Out the Casings
    Strip the casings in a crisscross pattern over the salted surface, keeping them as straight and untangled as possible. Laying casings flat ensures even salting and helps prevent tangles or clumps that could trap moisture.

  3. Salt the Top Layer
    Generously sprinkle another thick layer of fresh salt over the casings. Using a side-to-side motion, gently massage the salt into the casings to make sure every strand is well coated. Avoid circular motions, as these can cause tangling. Thorough, even salting draws out residual moisture and preserves the casings. Rubbing salt in from side to side helps distribute it evenly without damaging or knotting the strands.

  4. Flip and Repeat 
    Turn the hank or bundle over and repeat the process on the other side, ensuring full coverage. Casings must be salted on all sides to prevent any untreated areas from discoloration or softening during storage.

  5. Drain the Casings
    After salting, pick up each hank from the middle and place it into a net or draining container. Allow the casings to drain for 30–60 minutes, or until dripping slows to a light trickle. Draining removes excess liquid that can dilute the salt and cause spoilage. Once the casings stop dripping, they’re ready for long-term preservation.

  6. Store in Brine or Salt
    Transfer the drained casings into a 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. Both brine and dry salt create an oxygen-free, high-salt environment that prevents bacterial growth and maintains the casings’ strength and texture. Using a clean container avoids cross-contamination from previous batches.

  7. Storage Conditions
    Store the casings in a cool, dark, and dry place to maintain quality. A stable environment keeps them in ideal condition for your next use.

Always finish with a thick top layer to seal out air and moisture.

Pro Tip for Humid Environments

If you’re working in a damp area, sprinkle a little extra salt on top. The salt will absorb excess moisture and prevent the casings underneath from souring.

Storage: Keep Casings Cool and Dry

Pick the Right Container

For best results, use:

  • Food-grade plastic tubs with tight lids

  • Heavy-duty resealable bags (double-bag if necessary)

  • Glass jars for smaller batches

Always label your container clearly:

  • Casing type (e.g., Hog 32/35)

  • Date resalted

  • Initials or batch number

This ensures you can track freshness and rotate stock easily later.

Ideal Storage Conditions

Natural casings stay freshest when kept at 40–45°F, cold but not frozen.
Store them in a refrigerator or walk-in cooler away from doorways or fans. Fluctuating temperatures and condensation are the enemy of long-term preservation.

If you notice excess humidity in storage, add an extra layer of salt.

⚠️ Never freeze casings. Ice crystals will make the casings brittle and unusable later.

Checking and Refreshing Casings Over Time

Even well-salted casings benefit from periodic checks. Over time, salt can absorb moisture and lose effectiveness.

Signs It’s Time to Refresh

  • Salt feels damp or mushy.

  • Salt turns brown or cloudy.

  • Casings appear darker or stiffer than usual.

If you notice any of these, rinse lightly, drain thoroughly, and repack with fresh salt. Doing this every 2–3 months keeps your natural casings fresh for up to a year (or longer for beef casings).

Preparing Casings for the Next Use

When it’s time to make sausage again, rehydrate your casings with care:

  1. Rinse off all the salt with cool water.

  2. Soak in warm water (95°F) for 30–60 minutes.

  3. Gently untangle before loading onto your stuffing horn.

Properly stored casings will feel smooth, flexible, and ready to perform just like fresh ones.

Avoid These Common Mistakes

Even experienced processors occasionally make simple errors that lead to spoilage. Avoid these pitfalls:

  • Leaving casings in water overnight: They’ll spoil within hours.

  • Using the wrong salt: Fine or iodized salt traps moisture.

  • Under-salting: Any exposed area is a contamination risk.

  • Reusing old salt: It can carry bacteria and moisture from previous batches.

  • Freezing: Leads to tears and brittleness when thawed.

It takes only a few minutes to get this right and saves hours of lost prep time later.

Why Resalting Is Worth the Effort

Taking time to resalt your leftover casings isn’t just about saving money it’s about protecting quality and efficiency. Properly preserved natural casings:

  • Keep your workflow smooth and consistent.

  • Reduce ordering frequency and waste.

  • Deliver uniform texture and elasticity for every batch.

For small butchers, it’s a cost-saver. For larger processors, it’s a workflow essential. In both cases, it’s proof that good habits in prep lead to better sausage production overall.

Recommended Supplies

For the best results, start with quality materials. Oversea Casing offers premium natural casings designed for easy handling and long-term storage:

Explore:

Pair these with:

  • Non-iodized salt

  • Food-grade tubs

  • Color-coded lids for easy rotation

Final Thoughts

Leftover casings are a valuable resource, not a waste product. With a simple rinse, proper salt, and cool storage, they can stay fresh and usable for months, saving you money and time.

Treat your casings like any other key ingredient: handle them carefully, store them correctly, and they’ll always be ready when you need them.