Do you refreeze you left over sausage casings?
 

Wow at 50 bucks for a pac of 〰️casings. And only doing 50 lbs ,that’s adds to 1.00 a pound for casings.. have heard people
Try to salt and refreeze… may try to
Salt
And vacuum pac.

Always just put them in a milk carton, filled it with water and refroze them, never had a problem with them

Salt, vac pac, and freeze. You will be golden.

At the price of casings I don't put my sausage in them any more. Just make the sausage and freeze in the appropriate sizes, and when I use the sausage meat I just make thin patties. Insane prices for that stuff.

I resalt the casings cover with salt keep them in the fridge I don’t like thawing the bundle to get a few casings, left them in the fridge for a year never had a problem

I used to freeze in water, now just vacuum seal and throw in freezer. Takes a little longer to rehydrate when using next time but is fine

Salt heavily, drain in strainer, vacuum pack, store in fridge.
Have reused them 2 years later and good as new.

Just made breakfast sausage using lamb casings that were at least 2 years old probably closer to 3. Had them in a heavy salt with a bit of water mix in just a zip lock bag and they were fine.

I only do smoked sausages in casings, but mostly I do them into hamburger patty bags, freeze them, then cut burger sausage patties on the bandsaw.

Costs 3 cents a pound to do them that way. The savings on one bull and a few pigs paid for my bandsaw twice.