Sausage Safety Questions

Discussion in 'Sausage' started by whistech, Jan 15, 2016.

  1. whistech

    whistech Smoking Fanatic SMF Premier Member

    I am going to make some cured sausage tomorrow and now that time is getting close, I have a couple of questions:

    1. Is it safe to make the sausage using cure 1 then stuff, vacuum pack and freeze the sausage to smoke at a later date at low temps for several hours (probably 8 to 10 hours)?      I don't know if the cure 1 will still protect against food poising after it is frozen, thawed and then smoked.    Will the quality of the sausage suffer doing this method?

     Thank you for any help you can provide and I will post some pictures of my sausage making either Sunday or Monday.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Why not just freeze the meat til you are ready to stuff and smoke

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a great answer Richie.
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I dont see the problem with it as long as you don't hold the meat in the freezer for a long period of time. I cannot find any specific information about freezing raw cured meat so I would treat it as cured bacon

    This is from the national center for home preservation for cured bacon

    Freeze quickly to a temperature of 0 degrees F. or lower. Again, the Food Marketing Institute recommends a 1 month  storage limit for unopened bacon. Our maximum recommendation would be 1 to 3 months  for bacon and cured meats. The longer you store it, the more the quality and flavor will deteriorate.

    Cured meat will rancid faster in the freezer but that's meat that has been subjected to air and has not been vacuum sealed and requires to be cooked within a few weeks period . Vacuum sealing eliminates the air and allows for longer freezing periods before the meat gets freezer burn and/or spoils. 

    I recommend the 1 to 3 months then it need to be used

    My 2 cents

    c farmer likes this.
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I make Italian sausage on a regular basis and always hold back some loose to use in sauce and in pizza. I freeze it, but it gets used within 30-60 days.

    Best bet is to make, stuff, smoke and then freeze IMO
  6. whistech

    whistech Smoking Fanatic SMF Premier Member

    Tropics, Boykjo, and Cranky Buzzard Thank You for taking the time to reply.     I will probably stuff and freeze some to smoke in a couple of weeks and I will also just freeze some of the ground meat to make sausage in a couple of months.    I really appreciate your help and I will post some pictures Sunday or Monday.    You guys are my heroes!

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