my first summer sausage money shots

Discussion in 'Sausage' started by dannylang, Oct 2, 2016.

  1. after smoking these summer sausage to a internal temp of 160 degrees,here they are... thanks to all of your help, to those who helped me THANKS...


      now that i have all these smoked summer sausage, can you leave these thing out of the fridge, being they are cooked and cured with a cure, or do they have to be kept in the fridge? kinda lost here.

    dannylang
     
    gearjammer, betaboy, disco and 2 others like this.
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You can fridge these in their casings for a couple days, or put them in a brown paper bag, note they will start to dry some. Dont use a zip lock baggy as it can create moisture. Vac seal and freeze them for 6 months.

    Nice job.
     
  3. thanks nepas, i was going to use a zip lock bag. i will see how many bags i have for the sealer. do they still have to be in the freezer after vacuum packed?

    dannylang
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Danny for the longest storage in the freezer vac packing is the best. If you can't vac pack do not slice and freeze. Cut the chins into thirds or fourths. Wrap in several layers of Saran. Then in freezer paper. Using this method you'll get 6 months tops. We've been getting a good year out of the vac packed stuff. Using the ultra bags that Lisa sells at Vacuum Sealers Unlimited.
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks like that turned out!
     
  6. already vacuum sealed and in the freezer. thanks for your help fellows, nepas, dirtsailor.

    dannylang
     
  7. here it ts all sealed up and ready to get the shiver on.

    in to the freezer they go!!!! its been a sausage packing weekend

    dannylang
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Danny!

    That looks fantastic!

    Al
     
  9. thanks al

    dannylang
     
  10. dward51

    dward51 Master of the Pit OTBS Member

    Great job Danny!!!  Welcome to the addiction we call sausage making! (and I mean that in a good way)....
     
  11. thanks dward 51

    dannylang
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Not sure how I missed this, but that's a good looking SS!  All of the above gave great information about storing the fruits of your labor.

    Point for your first SS!
     
    Last edited: Oct 3, 2016
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks scrumptious !!!!! Nice job 

    A full smoker is a happy smoker 

    DS
     
     
  14. thanks for the pints fellows

    dannylang
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Super sausage, Sir! Points, Danny.

    Disco
     
  16. gearjammer

    gearjammer Master of the Pit

    Hey Danny, was this a package type recipe?

    SS sure looks good to me.

    I want to make some.

    Point to you Sir, for your first SS.

       Ed
     
  17. ed, yes this was a package recipe, i just added until i fried pieces to make it good.

    dannylang
     
  18. gearjammer

    gearjammer Master of the Pit

    Thanks Danny.

    Ed
     
  19. betaboy

    betaboy Meat Mopper

    First summer sausage looks GREAT!

    [​IMG]
     
  20. thanks Betaboy,and thanks for the point

    dannylang
     

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