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

[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.

[Tenpoint5]

Vac Seal and freeze you will be fine

[Phoneguy]

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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?

[Phoneguy]

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]

Stuffers uses cure#1 in thier kits

[NePaSmoKer]

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

[Tenpoint5]

Back to the original question. I suggest vac sealing them and freezing. If they last that long.

[OU812]

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]

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...