Summers Sausage / Room Temperature

Discussion in 'Sausage' started by slowmo, Jan 19, 2015.

  1. slowmo

    slowmo Newbie

    I am brand new to sausage making.  I made my first batch of venison summer sausage.  I took what I wasn't going to eat soon or share over to my parents to use their vacuum sealer.  I sealed them and put them in the freezer.  We brought them home last night (frozen solid).  They were forgotten and left on the table overnight (around 9 hrs total) and thawed out.  

    My questions is can I put them back in the fridge or freezer safely?  They were made with cure and allowed to cure in the fridge for over 24 hrs before smoking.  From what I understand, the idea behind summer sausage was that it could be stored at room temp for a period of time and that is how it is sold in the store.  I'm not sure if there is specific handling/sterilization to make that ok.  Everything I can find online about storage is recommending vac and refrigerate/freeze.  I hate to throw it away, but it is not worth making myself or others sick over a few pounds of sausage.

    Thanks in advance.
     
  2. If it was properly cured you are safe. You are the one who can answer the question as to if it was properly cured.

    I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

    Happy smoken.

    David
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Did you use 1 tsp. of cure #1 per 5 #'s of meat when you mixed up the meat....  
     
  4. slowmo

    slowmo Newbie

    I used AC Legg Cure, which from what I have seen is the same as cure #1.  I used it at the ratio of 1 tsp/ 5 lbs meat.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The meat should be OK....  BUT, meat stored in an oxygen free environment and temps between 50-110, are in the prime zone for botulism...  Vacuum packed meats on the counter, meet that requirement..    the nitrite "should" protect the meats from botulism growing.....  just as it would in a smoker....
     

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