- Dec 29, 2007
- 2
- 10
Hi All,
I used the Hi Mountain's Summer Sausage http://shop.himtnjerky.com/online/pr...cat=251&page=1 this weekend and smoked 15# of venison. I smoked per the directions in the kit to an internal temp of 156*F and think everything turned out good.
My question is what is the consensus for long term storage of this kind of sausage? I plan to FoodSaver the links and give them out to friends and family. The directions in the kit say to refrigerate or freeze after smoking. The kit came with a cure comprised of salt and sodium nitrate. Wouldn't this allow for storage in a cool, dry place, especially sealed in FoodSaver bags?
Thanks in advance (my first post!)
I used the Hi Mountain's Summer Sausage http://shop.himtnjerky.com/online/pr...cat=251&page=1 this weekend and smoked 15# of venison. I smoked per the directions in the kit to an internal temp of 156*F and think everything turned out good.
My question is what is the consensus for long term storage of this kind of sausage? I plan to FoodSaver the links and give them out to friends and family. The directions in the kit say to refrigerate or freeze after smoking. The kit came with a cure comprised of salt and sodium nitrate. Wouldn't this allow for storage in a cool, dry place, especially sealed in FoodSaver bags?
Thanks in advance (my first post!)