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Looking for opinion on keeping summer sausage.

post #1 of 7
Thread Starter 

How long do you believe it would be safe to keep vacuum sealed, cured, smoked and fully cooked summer sausage in the fridge before having to freeze it?

 

ShortEnd

post #2 of 7

2 weeks, then eat or freeze. If you vac seal and freeze right away it will stand ok for a year.

post #3 of 7

Summer sausage can be kept 3 months Vacuum sealed and in the refrigerator.......... 

 

Sausage Storage Chart
Type of Sausage Refrigerator - Unopened Refrigerator - After Opening Freezer
Fresh Sausage, uncooked 1 to 2 days unopened or opened 1 to 2 days unopened or opened 1 to 2 months
Fresh Sausage, after cooking by consumer (not applicable) 3 to 4 days 2 to 3 months
Hard/Dry Sausage Whole, 6 weeks in pantry; indefinitely in refrigerator. 3 weeks 1 to 2 months
Hot Dogs and other Cooked Sausage 2 weeks 7 days 1 to 2 months
Luncheon Meats 2 weeks 3 to 5 days 1 to 2 months
Summer Sausage (Semi-dry) 3 months 3 weeks 1 to 2 months

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Last Modified: May 25, 2011

 

 

 

 

Joe

post #4 of 7

Have had sausage/bologna/sticks in the freezer for a year with no freezer flavor. But then again i use Trehalose which most people dont.

post #5 of 7
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Summer sausage can be kept 3 months Vacuum sealed and in the refrigerator.......... 

 

Sausage Storage Chart
Type of Sausage Refrigerator - Unopened Refrigerator - After Opening Freezer
Fresh Sausage, uncooked 1 to 2 days unopened or opened 1 to 2 days unopened or opened 1 to 2 months
Fresh Sausage, after cooking by consumer (not applicable) 3 to 4 days 2 to 3 months
Hard/Dry Sausage Whole, 6 weeks in pantry; indefinitely in refrigerator. 3 weeks 1 to 2 months
Hot Dogs and other Cooked Sausage 2 weeks 7 days 1 to 2 months
Luncheon Meats 2 weeks 3 to 5 days 1 to 2 months
Summer Sausage (Semi-dry) 3 months 3 weeks 1 to 2 months

[Top of Page]


Last Modified: May 25, 2011

 

 

 

 

Joe


Boykjo, thanks for the chart.
 

 



 

Quote:
Originally Posted by nepas View Post

2 weeks, then eat or freeze. If you vac seal and freeze right away it will stand ok for a year.



Good, thanks again.  I've got a batch going right now, some w/ high temp cheese. Just didn't want to risk getting any mushy cheese by having to freeze. Need for next weekend. 

 



 

Quote:
Originally Posted by nepas View Post

Have had sausage/bologna/sticks in the freezer for a year with no freezer flavor. But then again i use Trehalose which most people dont.



 

OK, I'll bite. (Is this a "reel the rookie in for one", thing here?) What the heck is Trehalose?  LOL

 

ShortEnd

post #6 of 7



 

View Post

 

OK, I'll bite. (Is this a "reel the rookie in for one", thing here?) What the heck is Trehalose?  LOL

 

ShortEnd



Hahahahhaha I wondered what the heck it was too.

 

I googled it as "trehalose for sausage"...

 

Very nice.. it's a sugar that keep the moisture put and does things with the flavor...It is an LEM product..check it out.

 

  Craig

 

post #7 of 7
Thread Starter 
Quote:
Originally Posted by fpnmf View Post



 



Hahahahhaha I wondered what the heck it was too.

 

I googled it as "trehalose for sausage"...

 

Very nice.. it's a sugar that keep the moisture put and does things with the flavor...It is an LEM product..check it out.

 

  Craig

 



Whew, thanks Craig, I thought I was on the other end of a nepas rookie hook there! LOL

 

ShortEnd

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