The hog casings I purchased came packaged in a large amount of salt, and I was not able to pull them apart. So, I removed the casings from the salt and put them all in soaking water.
That leads me to question 1: is this the normal practice? Soaking the entire hank even if you aren't planning to use all of it? Should they be easier to pull apart when salted?
After soaking all of them, based on what I've read, I should be able to take any that are not used when making sausage this evening, pat them dry, and put them back on salt and safely store them. So this brings me to question 2: Can anyone verify if this is true - you can safely re-salt the rehydrated hog casings that haven't been used? Or did I just waste 10$ of pig gut for a relatively small amount of sausage.