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Freezing Kielbasi

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bobrap

bobrap

Meat Mopper
Original poster
SMF Premier Member
Dec 9, 2012
169
32
Estill Springs, TN
Froze some Kielbasi a couple of weeks ago and used some the other day.  It was eaten cold and tasted like it was slightly watery.  I would guess caused by freezing (it was vac sealed).  So, the question is how long should Kielbasi last vac sealed in a refrigerator (if I or others don't eat it, of course)?  This was the first time freezing.  Usually gets given away or eaten pretty quick.  Thanks.
 
Vac sealed, you can easily go a week in the frig with no issues.  Freezer, I have some that is over a year old in the freezer and will taste great if I eat it tomorrow.

Did you vac seal the sausage while it was still pretty warm?  That can make a difference in the quality of the meat after being frozen.
 
I let the Kielbasi sit in the fridge over night and vac pack the next day.  Never vac pack anything warm.
 
bobrap said:
 
Froze some Kielbasi a couple of weeks ago and used some the other day.  It was eaten cold and tasted like it was slightly watery.  I would guess caused by freezing (it was vac sealed).  So, the question is how long should Kielbasi last vac sealed in a refrigerator (if I or others don't eat it, of course)?  This was the first time freezing.  Usually gets given away or eaten pretty quick.  Thanks.
Click to expand...
Sausages vacuum sealed should last up to 2 years frozen and up to a month in the fridge. If there was something wrong with the sausage I would look at something in your process.

For best results making sausages. Process your meat fresh bought from the store or fresh from the animal. Add the proper amount of fat. Mix in the proper amount of spices. Cure overnight if making cured sausages. Stuff and smoke the same day. bloom over night in the fridge then vacuum seal and into the freezer.

IMO adding water to meat can be an issue. adding too much is not good as adding to little is not good either. Amounts will also change when using binders.

Boykjo
 
Last edited:
Thanks for the replies.  What got me bothered is that the sausage that was eaten without being frozen was great.  It was eating it cold (crackers and cheese and beer kinda thing) that the texture was a bit different.  Hot with sauerkraut can't tell the difference.
 
bobrap said:
Thanks for the replies.  What got me bothered is that the sausage that was eaten without being frozen was great.  It was eating it cold (crackers and cheese and beer kinda thing) that the texture was a bit different.  Hot with sauerkraut can't tell the difference.
Click to expand...
.what temp did you smoke it to.
 
bobrap said:
 
Thanks for the replies.  What got me bothered is that the sausage that was eaten without being frozen was great.  It was eating it cold (crackers and cheese and beer kinda thing) that the texture was a bit different.  Hot with sauerkraut can't tell the difference.
Click to expand...
When you freeze meats, the water expands in size during the freezing process.  When the water/ice expands, it changes cell structures and can change the texture of the meat itself.

The watery consistency could be from a sausage that was a bit over moist (is that a phrase?) when it was packed and frozen.
 
This is common with cured meat, ham, kielbasa, that is frozen then eaten without further cooking. Water freezes into large crystals, separates from the emulsified fat and proteins and leaches into empty spaces when defrosted. Cooking firms the meat as it contracts after a rest. Vacpac and store in the coldest part of the refer,well away from the door. You will get a month, maybe longer. You will find any frozen kielbasa that are cooked and cooled will be pretty c!ose to the refered stuff the next day...JJ
 
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