Summer Sausage and Snack Sticks Storage

  • I have a newbie question. If I make my snack sticks, and or summer sausage, use the proper amount of cure, and smoke to a temp of about 155 deg farenheit, can I vacuum seal and store them at room temperature? I want to be able to send my sausage to family in other states. I don’t want to be Hickory Farms hahahaha, just want to store without having to freeze or refrigerate. Any tips?

  • Walton's Employee

    @HoustonSmoker No better Christmas gift than homemade Summer Sausage in my mind! First, I’d still recommend 160 degrees with beef or pork, then an Ice Bath to stop the cooking process and help set the casing. Especially if you are giving them as gifts, 160 degrees is the point of instant lethality so you will know everything is safe for family and friends to eat. For sending them out of state you’d need to pack them in dry-ice and send them overnight! These aren’t going to be shelf stable summer sausages. The process for those are totally different and require a starter culture and a different process.

  • @houstonsmoker bringing you snack sticks and summer sausage to 160 is key for a long shelf life. My first time making snack sticks I did not make sure they got to the proper temp and had mold problems within a week. After that I went to the 160 mark and have had no issues with spoilage. I have had them in the fridge over a month with no,problems.

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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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