or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Sausage Safety Questions
New Posts  All Forums:Forum Nav:

Sausage Safety Questions

post #1 of 6
Thread Starter 

I am going to make some cured sausage tomorrow and now that time is getting close, I have a couple of questions:

 

1. Is it safe to make the sausage using cure 1 then stuff, vacuum pack and freeze the sausage to smoke at a later date at low temps for several hours (probably 8 to 10 hours)?      I don't know if the cure 1 will still protect against food poising after it is frozen, thawed and then smoked.    Will the quality of the sausage suffer doing this method?

 

 Thank you for any help you can provide and I will post some pictures of my sausage making either Sunday or Monday.

post #2 of 6
Quote:
Originally Posted by whistech View Post
 

I am going to make some cured sausage tomorrow and now that time is getting close, I have a couple of questions:

 

1. Is it safe to make the sausage using cure 1 then stuff, vacuum pack and freeze the sausage to smoke at a later date at low temps for several hours (probably 8 to 10 hours)?      I don't know if the cure 1 will still protect against food poising after it is frozen, thawed and then smoked.    Will the quality of the sausage suffer doing this method?

 

 Thank you for any help you can provide and I will post some pictures of my sausage making either Sunday or Monday.

Why not just freeze the meat til you are ready to stuff and smoke

Richie

post #3 of 6

That's a great answer Richie.

post #4 of 6

I dont see the problem with it as long as you don't hold the meat in the freezer for a long period of time. I cannot find any specific information about freezing raw cured meat so I would treat it as cured bacon

 

This is from the national center for home preservation for cured bacon

 

Freeze quickly to a temperature of 0 degrees F. or lower. Again, the Food Marketing Institute recommends a 1 month storage limit for unopened bacon. Our maximum recommendation would be 1 to 3 months for bacon and cured meats. The longer you store it, the more the quality and flavor will deteriorate.

 

Cured meat will rancid faster in the freezer but that's meat that has been subjected to air and has not been vacuum sealed and requires to be cooked within a few weeks period . Vacuum sealing eliminates the air and allows for longer freezing periods before the meat gets freezer burn and/or spoils. 

 

I recommend the 1 to 3 months then it need to be used

 

My 2 cents

 

Boykjo

post #5 of 6
I make Italian sausage on a regular basis and always hold back some loose to use in sauce and in pizza. I freeze it, but it gets used within 30-60 days.

Best bet is to make, stuff, smoke and then freeze IMO
post #6 of 6
Thread Starter 

Tropics, Boykjo, and Cranky Buzzard Thank You for taking the time to reply.     I will probably stuff and freeze some to smoke in a couple of weeks and I will also just freeze some of the ground meat to make sausage in a couple of months.    I really appreciate your help and I will post some pictures Sunday or Monday.    You guys are my heroes!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Sausage Safety Questions