• If I made summer sausage and meat sticks and they have been cured, smoked and vacuum packed do I need to refrigerate them.

  • Team Blue Admin Walton's Employee

    @nytrukr63 It depends on a few things. The first being what process did you follow? If you followed our process then yes, they need to be refrigerated. The type that does not need to be refrigerated has been slow cured with cure #2 which contains nitrites and nitrates or a starter culture was used and then it was hung in a drying cabinet.

    Now, it is possible to use our process to get your pH and your water activity low enough for it to be considered shelf stable but unless you have a pH meter and a water activity meter then there is no way to test your sausage to see if it meets those requirements. So the safe answer is to put it in the refrigerator.

  • Regular Contributors

    @nytrukr63 how many pounds did you make and how fast are you gonna consume it. I would suggest freezing

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