Homemade Sausage Making

Hello, I bought some hog casings from my local butcher about 3 weeks ago and made brats. I rinced them and put them in water. The remaining casings I left in the refrigerator in the water. Is there a way to resalt the casings to make them last longer? The butcher said they are good for 6 months in the fridge. I don't know if I am going to make any more brats anytime soon so I was hoping I could resalt them so they keep even longer.

I resalt my leftover casings, using kosher, pickling, or sea salt.
First dry it with paper towels.

Scott, if you put them in a "saturated solution" of salt water and keep them refrigerated, they will keep for years if necessary. Saturated is when the water will dissolve no more salt. Add just a bit more salt to the mixture at this point and you'll have a salt "slush" - perfect for storing casings. Due to their very nature, they can become mighty odoriferous in long-term storage, but they are just fine to use when rinsed and cleaned before stuffing. Getting them past your nose is the trick! You might get them confused with Cabonaia's dirty ol' work socks!

Best Wishes,
Chuckwagon

Thanks for the reply I will do that

Chuckwagon wrote:You might get them confused with Cabonaia's dirty ol' work socks!

Hey CW, you have given me a swell idea! I can stuff Mennonite sausage in my old work socks! I'll be they would soak up the smoke beautifully. Authentic Tube Steaks!

Mennonite sausage in my old work socks!

Uhhh.... Cabonaia ol' sport... If I were you, I'd ask the Mennonites what they think of that idea! Chances are you'll end up stuffin' your socks with something else.
I love the Mennonites! Use your ol' work socks for Chuckwagon's Bologna recipe or something of that sort.
Tube steaks.... (too funny).

Best Wishes,
WagonTrackWheelRut