Looking for opinion on keeping summer sausage.

[shortend]

How long do you believe it would be safe to keep vacuum sealed, cured, smoked and fully cooked summer sausage in the fridge before having to freeze it?

ShortEnd

 

[BGKYSmoker]

2 weeks, then eat or freeze. If you vac seal and freeze right away it will stand ok for a year.

 

[boykjo]

Summer sausage can be kept 3 months Vacuum sealed and in the refrigerator.......... 

1 to 2 days unopened or opened 1 to 2 days unopened or opened 1 to 2 months (not applicable) 3 to 4 days 2 to 3 months Whole, 6 weeks in pantry; indefinitely in refrigerator. 3 weeks 1 to 2 months 2 weeks 7 days 1 to 2 months 2 weeks 3 to 5 days 1 to 2 months 3 months 3 weeks 1 to 2 months [th=""] Sausage Storage Chart [/th] [th=""] Type of Sausage [/th][th=""] Refrigerator - Unopened [/th][th=""] Refrigerator - After Opening [/th][th=""]Freezer[/th] [th=""]Fresh Sausage, uncooked[/th] [th=""]Fresh Sausage, after cooking by consumer[/th] [th=""]Hard/Dry Sausage[/th] [th=""]Hot Dogs and other Cooked Sausage[/th] [th=""]Luncheon Meats[/th] [th=""]Summer Sausage (Semi-dry)[/th] [Top of Page] Last Modified: May 25, 2011

Joe

 

[BGKYSmoker]

Have had sausage/bologna/sticks in the freezer for a year with no freezer flavor. But then again i use Trehalose which most people dont.

 

[shortend]

Summer sausage can be kept 3 months Vacuum sealed and in the refrigerator.......... 

1 to 2 days unopened or opened 1 to 2 days unopened or opened 1 to 2 months (not applicable) 3 to 4 days 2 to 3 months Whole, 6 weeks in pantry; indefinitely in refrigerator. 3 weeks 1 to 2 months 2 weeks 7 days 1 to 2 months 2 weeks 3 to 5 days 1 to 2 months 3 months 3 weeks 1 to 2 months [th=""] Sausage Storage Chart [/th] [th=""] Type of Sausage [/th][th=""] Refrigerator - Unopened [/th][th=""] Refrigerator - After Opening [/th][th=""]Freezer[/th] [th=""]Fresh Sausage, uncooked[/th] [th=""]Fresh Sausage, after cooking by consumer[/th] [th=""]Hard/Dry Sausage[/th] [th=""]Hot Dogs and other Cooked Sausage[/th] [th=""]Luncheon Meats[/th] [th=""]Summer Sausage (Semi-dry)[/th] [Top of Page] Last Modified: May 25, 2011

Joe

Boykjo, thanks for the chart.
 

2 weeks, then eat or freeze. If you vac seal and freeze right away it will stand ok for a year.

Good, thanks again.  I've got a batch going right now, some w/ high temp cheese. Just didn't want to risk getting any mushy cheese by having to freeze. Need for next weekend. 

Have had sausage/bologna/sticks in the freezer for a year with no freezer flavor. But then again i use Trehalose which most people dont.

OK, I'll bite. (Is this a "reel the rookie in for one", thing here?) What the heck is Trehalose?  LOL

ShortEnd

 

[fpnmf]

OK, I'll bite. (Is this a "reel the rookie in for one", thing here?) What the heck is Trehalose?  LOL

ShortEnd

Hahahahhaha I wondered what the heck it was too.

I googled it as "trehalose for sausage"...

Very nice.. it's a sugar that keep the moisture put and does things with the flavor...It is an LEM product..check it out.

  Craig

 

[shortend]

Hahahahhaha I wondered what the heck it was too.

I googled it as "trehalose for sausage"...

Very nice.. it's a sugar that keep the moisture put and does things with the flavor...It is an LEM product..check it out.

  Craig

Whew, thanks Craig, I thought I was on the other end of a nepas rookie hook there! LOL

ShortEnd