My buddy and I made pickled sausage this fall following Rytek Kutas's book. We only made about 100 links of smoked polish venison sausage and put them into old pickle jars and mason jars. Now we never sealed them like mom and Grandma did with anything they they pickled from the garden. But we also put them directly into the fridge and forgot about them for 2 weeks. We gave them out to friends from there in small batches. I think the key is putting them in the fridge right away. I spoke to a friend of mine who has pickled animal heart for years and said between the fridge and the viniger, it would be months before anything goes bad.