Resalting hog casings

The hog skins can be split into smaller portions and frozen in a plastic box so that they don't become crushed. If the skins have been washed just take them out of the water - drain in a colander and then coat them in lots of salt.

Then make more yummy sausages

I have used the casings for 4 years and make a huge batch of sausages once a year and freeze. All I do is pack the casings in a lot of sea salt which seems to work.

The casings are expensive and I did not use the lot. On the pack it says you can resalt them and re-dry them. How do I do that please.