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Update: watched a guy at the Omaha plant wrap sausage in the same casing he'd left sitting out since 6am
Was touring a small processing plant in Omaha two weeks ago and saw a guy pull a tub of natural casings off the floor that had been sitting out since about 6am, no ice, nothing. He just rinsed them in lukewarm water and started stuffing like it was normal. I asked his lead about it and he shrugged and said they do it that way when they're behind on orders. We packed up and left, and now I check the temp log before I buy casings from anybody. How long do you all let yours sit out before you toss them?
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samrodriguez8d ago
Stuff sitting out since 6am with no ice is WILD. I worked a spot in Ohio back in 2019 and the guys there would leave a bucket of hog casings on the prep table all morning, just sitting in that pink brine water getting warmer by the hour. The rule was basically if it still smells OK, run it. I watched one guy scoop foam off the top of the bucket and keep going like nothing happened. Now I ask to see the walk-in and I check dates on everything before I hand over a single dollar. You are NOT paranoid, that Omaha place should've been shut down for the day.
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