OK, my first batch of sausage turned out, how to store it

Started by Phoneguy, March 27, 2010, 04:22:22 PM

Previous topic - Next topic

0 Members and 3 Guests are viewing this topic.

Phoneguy

I made about 10 lbs of Garlic sausage in 1 lb chubs. Now I am wondering. How to store it. It has hung and bloomed nicely..I have a vacuum sealer. Should I seal and freeze, or just in the fridge? How long will it keep in those situations, assuming it does not get eaten first?

Thanks
     James

Quarlow

I would say just throw it in the freezer since it is vac sealed already. I have had store bought garlic sausages in the freezer for 6 to 8 months no problem.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Phoneguy

#3




[





It took a fair while to stuff those casings with the grinder..A proper stuffer is on the want in need it list.
2 hours of hickory smoke was a little strong for our household..
Note to self..Before going out make sure the heater element is on, the plug is all the way in. I stayed up way to late after getting home at 3 pm to discover that the smoker was cold.

Question> Because the suasages were essentially cold smoked would that make the smoke flavour seem more intense?

Thanks
      James

Tenpoint5

Since the sausage was essentially cold smoked did you have cure #1 in them?
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Phoneguy

Quote from: Tenpoint5 on March 28, 2010, 05:48:27 AM
Since the sausage was essentially cold smoked did you have cure #1 in them?

It had a cure in it. Not sure which one because it came in a seasoning pack from stuffers..But yes it had a cure. And I heated them until 160F..2AM to get em done. The cure was in a seperate pouch in the package..Kind of white in colour.

James

leftcoast smoker


NePaSmoKer

Quote from: Phoneguy on March 28, 2010, 09:27:22 PM
Quote from: Tenpoint5 on March 28, 2010, 05:48:27 AM
Since the sausage was essentially cold smoked did you have cure #1 in them?

It had a cure in it. Not sure which one because it came in a seasoning pack from stuffers..But yes it had a cure. And I heated them until 160F..2AM to get em done. The cure was in a seperate pouch in the package..Kind of white in colour.

James


sounds like a sugar cure, your good.....nice sausage too  ;D

OU812

Nice lookin sausage James.

If you think Hickory is too strong try the same amount of Pecan.

To me Pecan is a mild version of Hickory.


oakville smoker

Well done
A stuffer will make the world of difference
I cranked a whack of salami and sticks and started some bacon this weekend
Gonna be joing you soon

Just curious
What do you intend to with those chubs?
They look more like salamis than sausage
This could be another learning experience for me
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

Tenpoint5

Back to the original question. I suggest vac sealing them and freezing. If they last that long.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

OU812

Quote from: Tenpoint5 on March 29, 2010, 09:17:50 AM
Back to the original question. I suggest vac sealing them and freezing. If they last that long.

I vac seal every thing but summer sausage and salami. I wrap those in freezer paper and freeze, they dont last long enough to vac seal.

Phoneguy

Quote from: oakville smoker on March 29, 2010, 09:13:54 AM

Just curious
What do you intend to with those chubs?
They look more like salamis than sausage
This could be another learning experience for me

Eating them on sandwiches, with crackers etc, pretty much the same as a salami

Thanks for the comments guys...