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shipping summer sausage

post #1 of 4
Thread Starter 
I have made some summer sausage and I would like to know if I need to take special precautions? Any insight would be greatly appreciated.
post #2 of 4

We need more info. How did tou make them? what did you use for cure?

Happy smoken.

David

post #3 of 4
Thread Starter 
I used hi mountain and backwoods mixes and the cure included in the packs. I smoked them to an internal temp of 155-160. Ice bath for an hour or so then let set at room temp for an hour before cutting
post #4 of 4

Hey John, The summer sausage made at home can be without refrigeration for up to a week but should still be refrigerated. The smoke and Nitrite gives safety against the nasty bug that causes Botulism but there are others that will eventually cause it to go bad. I am confident you have handled it right to this point. Just add extra precautions when handling and wrapping or Vac-packing and there should be nothing to worry about. You should consider shipping in a cooler with ice packs, no dry ice needed. The extra cost of shipping is worth the peace of mind and guaranteeing the safety of your loved ones...JJ 
 

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