Did you ever get an update on all this Jon?
I figured during these COVID times I would ship some summer sausage that I made to my family around the country. My hope is to not ship it in a cooler with dry ice, because of the weight. The meat has been smoked and cured with Sure Gel, and I used the Walton’s recipe.
My hope is to ship the summer sausage in the mail frozen. I’ll wrap the meat in some sort of HVAC insulation wrap. Good idea? Bad idea? Recommendations?
buy a small soft side lunch box cooler and reusable freezer packs then ship overnight
My doctor’s office gave me the cold pack boxes the other day, styrofoam and a cardboard one, gel packs and ice packs! I asked and she said they just throw them out,
ctraymond How far is the location from you and can you do next day or would it be multiple days? I’d go with craigrice suggestion freeze them and put them in some sort of cheap styrofoam cooler with ice packs.
Just to be sure, you say you cured it with sure gel, you added the sure cure as well right? Sure gel is a binder, sure cure is the nitrite mix. Also, did you add Encapsualtyed Citric Acid? Doing that will add to your shelf stability by lowering the pH.
Jonathon Well I added both (Sure Cure and Sure Gel), and the Encapsulated Citric Acid. That was my main concern was the self life in case it did thaw. I will go with the freeze, insulate, and ice pack approach.