Summer Sausage and Snack Sticks Storage
HoustonSmoker last edited by
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?
@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.
papaG last edited by
@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.
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.