Summer Sausage Queston?

[wrangler95]

I am fairly new to sausage making and need some advice from you experienced sausage makers.I made some summer sausage last year that taste good but when I would get a stick from the freezer and cut it and then put it in the refridgerator,there would be a mold on the cases in a few days.Does anyone know what caused this and after I stuff the casings do I need to stick them to let out air?Thanks for your advice a head of time!

 

[crankybuzzard]

I am fairly new to sausage making and need some advice from you experienced sausage makers.I made some summer sausage last year that taste good but when I would get a stick from the freezer and cut it and then put it in the refridgerator,there would be a mold on the cases in a few days.Does anyone know what caused this and after I stuff the casings do I need to stick them to let out air?Thanks for your advice a head of time!

Before freezing, remove the casing and vacuum pack if possible. Then, when you defrost a stick and finish eating what you want, vac pack again for frig storage. If you're going to get into the bag a few times before it's gone, make the bag longer so you can reseal after each use.

 

[dirtsailor2003]

We cut the SS into quarters and vac pack each quarter. We usually eat that much at once.

I also make smaller packs of sliced. Usually 8-10 slices to a pack. These are great for hikes or quick snacks.

I don't stick them after stuffing. I do hang them to bloom up to 24 hours prior to smoking. Usually in my garage if the temp is low enough.

 

[BGKYSmoker]

Yeah all that said above.

Whew saves on typin.

 

[wrangler95]

Thnks a bunch for the advice!