Summer Sausage Questions

[paulsnapp]

I have only been smoking jerky and pork loins - have never done summer sausage so I have a couple of questions.

I have found a recipe here on the forum for summer sausage using venison and pork butt.  Once it is finished - does it require refridgeration?
I noticed some folks adding little bits of cheese to their summer sausage.  Is there a particular kind of cheese to use for this that does not melt and/or does not need refridgeration?
I know absolutely nothing about casings so any advice or opinions would be welcomed!

[GusRobin]

The experts will be along soon, but in the meantime, here is a summer sausage recipe from the recipe site. (There are other good recipes on this site)
http://www.susanminor.org/forums/showthread.php?106-Summer-Sausage

[Sailor]

I use store bought cheddar that I dice up in 1/8 inch cubes.  It has never melted during the smoking however I don't bring the cabinet temp up past 170 degrees.  I have used pepper jack and it holds and does not melt.  Generally I keep my chubs in the fridge for a few days before I vac seal them.  This gives a bit more time to wick the moisture out.  After a few days in the fridge they get vac sealed and either go in the freezer or fridge if I am going to eat them within a couple of weeks.  I have sent vac sealed chubs, snack sticks and jerky using USPS priority mail.  I have had boxes delivered a week later than what was promised and the stuff was still good with out being in a fridge.  I would recommend that you keep the SS in a fridge and not out on the counter.  They should be good for at least a week as long as they are vac sealed.  If they look like they are starting to get mold then I would pitch them.  That's my story and I'm sticking to it  ;D

[pmmpete]

Summer sausage needs to be frozen or refridgerated.  If you're going to eat it all within a couple of weeks, you can just keep in in the fridge.  But if you make a lot and need to keep it longer, you need to freeze it, and only defrost as much as you can use in a week or so.  A good way to freeze sausage is by first wrapping it in plastic wrap, and then in aluminum foil to hold the plastic wrap down.  For a video of Pikeman_95 (Kirby) wrapping summer sausage that way, see http://s943.photobucket.com/albums/ad274/pikeman_95/A%20%20SAUSAGE%20WITH%20FRIENDS%20280%20POUNDS/?action=view&current=HOWTOWRAPTHESAUSAGE.mp4 .  Frozen summer sausage will last over a year when frozen that way.  A more expensive way to package summer sausage for freezing is vacuum packaging.

Kirby's summer sausage recipe is excellent.  See http://forum.bradleysmoker.com/index.php?topic=25122.msg302341#msg302341 , Reply #2.

Fibrous casings are a good way to stuff summer sausage.

[drunknimortal]

I like to use high temp cheese but I've use store bought cheese and it works OK. The texture is a little different on store bought cheese, it melts and re hardens.