Hello I have a question regarding Summer sausage and cures. Would I be able to make Summer sausage and leave it out on the counter for weeks or months? I read that SS was made during the winter then held until summer. I'm not sure if it's because of the cold temp in the mainland that the sausages can hold up until the summer, but I live in Hawaii & it's about 80 degrees plus almost all year. Can I leave them in it's casings on my counter until I'm ready to eat, or do I remove the casings then vac seal.
Question 2
I use cure #1 every time I make SS . I read that once you break the vac seal shelf life goes down. Would I be able to add instacure # 2 along with instacure #1 so it will have a longer shelf life? Kind of like leaving salami out to dry. I'm new to sausage making & I want to send to my family who lives in the mainland & outer island. I didn't want to send it in the mail & it spoils. I'm not sure if once I refrigerate it I have to always have it cold. Sorry I hope i'm making sense. Thank you
Question 2
I use cure #1 every time I make SS . I read that once you break the vac seal shelf life goes down. Would I be able to add instacure # 2 along with instacure #1 so it will have a longer shelf life? Kind of like leaving salami out to dry. I'm new to sausage making & I want to send to my family who lives in the mainland & outer island. I didn't want to send it in the mail & it spoils. I'm not sure if once I refrigerate it I have to always have it cold. Sorry I hope i'm making sense. Thank you
