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Summer Sausage Queston?

wrangler95

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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

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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

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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.
 

SFLsmkr1

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Yeah all that said above.

Whew saves on typin.
 

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