The casings must be stored in a dry, ventilated, and dark place below 25°C. Usually the storage period is only three months.

Usually, the sausages we buy are best kept in the refrigerator to prevent them from deteriorating. They can be stored for more than three months. If stored at room temperature, it is best to consume it before the expiration date.

Storage methods of salt casings

(1) To ensure the performance of the casings, they need to be stored in a cool, clean, dry place, away from steam pipes and boilers, and away from light. For service life, the best conditions for storing casings are a temperature of 5 to 15°C and a relative humidity of 60% to 70%. If the casing has been placed in an inappropriate environment for a long time, causing the casing to dry out and burst easily, the problem can be solved by opening the boxed casing and placing it in a cold storage with high humidity (above 0℃) for one night.

(2) After using the casings, it is best to repackage the unboxed casings in plastic bags.

(3) The casing purchased first is used first, and the production date of the casing is also printed on the packaging box of the casing.

The casing is very important for preserving the meat quality of the sausage. Although the casing has barrier properties, it still needs to be preserved to ensure the aroma of the sausage and not deteriorate.