How to Store Natural Sheep Casings Correctly (Salted & Tubed)

Proper storage of natural sheep casings is critical for meat processors, sausage manufacturers, and importers.
Incorrect storage can lead to odor, breakage, reduced elasticity, and product rejection.

Whether your sheep casings are salted hanks or tubed casings, this guide covers the exact storage practices professionals follow.

Why Proper Storage Matters

Natural sheep casings are a biological product. Even after cleaning and salting, they remain sensitive to:

• Temperature

• Moisture

• Air exposure

• Poor hygiene

Incorrect storage can cause:

• Bad smell

• Weak casing walls

• Increased breakage during stuffing

• Shortened shelf life

This is why storage practices are closely monitored by authorities like United States Department of Agriculture for imported animal products.

1️⃣ How to Store Salted Sheep Casings (Hanks)

Salted hanks are the most common export format.

✅ Ideal Storage Conditions

• Temperature: 2°C to 8°C (35°F–46°F)

• Environment: Cold storage or refrigerator

• Salt coverage: Fully buried in food-grade salt

Salt acts as a natural preservative and prevents bacterial growth.

❌ What to Avoid

• Freezing (damages casing structure)

• Standing water inside containers

• Exposure to air

• Warm room temperatures

Salted casings stored correctly can last 12–18 months.

2️⃣ How to Store Tubed Sheep Casings

Tubed casings are pre-loaded onto plastic tubes for faster stuffing.

✅ Best Practices

• Keep sealed in original packaging

• Store at 2°C to 6°C

• Avoid stacking heavy boxes on tubes

• Maintain humidity to prevent drying

Tubed casings are more convenient but more sensitive to drying, so temperature control is crucial.

3️⃣ Storage After Opening the Package

Once the package is opened:

Salted Casings:

• Re-cover unused casings completely in salt

• Place in airtight container

• Return to cold storage immediately

Tubed Casings:

• Wrap tubes in clean plastic film

• Lightly mist with clean water

• Seal in food-grade bag

• Refrigerate promptly

Never leave casings exposed to air for long periods.

4️⃣ Short-Term Storage During Production

During stuffing operations:

• Keep casings submerged in clean water

• Change water regularly

• Avoid direct sunlight

• Do not allow casings to dry on the table

Dry casings lose elasticity and are more likely to break.

5️⃣ Storage Before Stuffing (Soaking Stage)

Before use:

• Rinse excess salt

• Soak in lukewarm water (30–35°C) for 30–60 minutes

• Flush inside with clean water

⚠️ Never store soaked casings overnight unless refrigerated.

6️⃣ Common Storage Mistakes (And Their Consequences)

MistakeResultFreezing casingsWeak, brittle textureWarm storageOdor & spoilageInsufficient saltBacterial growthOpen-air exposureDrying & breakage

7️⃣ Hygiene & Handling Tips

✔ Always use clean gloves
✔ Use food-grade containers only
✔ Label storage dates
✔ Apply FIFO (First In, First Out) system
✔ Keep casings away from chemicals or strong odors

These practices help meet quality standards expected by major USA meat processors.

Final Thoughts

Correct storage of natural sheep casings—both salted and tubed—ensures:

• Longer shelf life

• Better stuffing performance

• Reduced breakage

• Consistent sausage quality

For meat processors supplying the USA market, proper casing storage is not optional—it’s a quality requirement.