Now that I think I have my summer sausage recipies and process down, I'm planning on making a couple big batches just to have around. I always vacuum pack my sausages but so far I have only made small test batches so they don't last too long. With bigger batches I'm wondering about longer term storage. I've read where some freeze them and others keep them in the fridge vacuumed packed. Commercial versions seem to do fine in the meat section of supermarkets for long periods of time.
I've never frozen a summer sausage and have a bit of concern about the freezing effects on the taste and the meat texture after thawing. I did put one in the freezer from my last test batch about 2 weeks ago. Thought I would leave it in there for a month or two just to see what happens.s there a good rule of thumb regarding how long a sausage can be stored, vacuum packed in the fridge? Any input on the effects of freezing on the end product? Thanks.
I've never frozen a summer sausage and have a bit of concern about the freezing effects on the taste and the meat texture after thawing. I did put one in the freezer from my last test batch about 2 weeks ago. Thought I would leave it in there for a month or two just to see what happens.s there a good rule of thumb regarding how long a sausage can be stored, vacuum packed in the fridge? Any input on the effects of freezing on the end product? Thanks.
