Thanks, I have a question if any one can answer. I am working to make summer sausage right now. I will not be able to smoke them till this weekend. What is the best way to store them? Should I seal and freeze until the weekend? They are ready to go just have to wait for the time. Any suggestions?
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Assuming cure was added keep the meat sealed or stored in a something to avoid losing moisture or air getting to the meat. If they are ready to go stuffed in the casing and are chubs. Wrap each of them good in saran wrap and place in a container and keep them refrigerated..... They'll be good till you smoke/cook this weekend