What is the shefl life for sticks and salami?

[rexlan]

I had some of my last sticks go bad in the refrigerator in 2-3 weeks.

The sticks were pork/beef with cure and smoked.

The salami is about the same.

All have the right amount of #1 cure, then smoked to 152° internal.

What is the "normal" shelf life for the cured/smoked stuff in the refrigerator?

 

[linguica]

My wife recently found a half stick of regular salami in the back of the frig. We estimate it has been back there for about a year. Other than the fact that it took a heavy chef's knife to slice it, the flavor was great (very concentrated).

 

[driedstick]

That would be great to know If I could keep mine away from the kids that long, were they in a ziplock or brown bag or what?? What was wrong mold??

 

[BGKYSmoker]

Sausage Shelf Life

[th=""] [/th][th=""] [/th][th=""] [/th][th=""] [/th]

Bologna and Frankfurters, unopened	- -	2 weeks	1-2 months
Bologna and Frankfurters, opened	- -	3-7 days	- -
Dry Smoked Sausage (e.g. Pepperoni, Jerky, Dry Salami), unopened	1 year	- -	- -
Semi-Dry Sausage (e.g. Summer Sausage)	- -	2-3 weeks	6 months
Smoked Sausage (e.g. Mettwurst)	- -	1 week	1-2 months
Smoked Breakfast Sausage Links, Patties	- -	1 week	2 months
Fresh Sausage	- -	1-2 days	1-2 months
Dry Smoked Sausage (e.g. Pepperoni, Jerky, Dry Salami), opened	- -	1 month	- -

[th=""] [/th][th=""]Pantry/[/th][th=""]Refrigerator/[/th][th=""]Freezer[/th]

Handling Tips: 

Hot dogs can be boiled, broiled, braised, baked, grilled, fried, or steamed in beer or any other liquid.

When cooking hot dogs or sausages, don't puncture them. (Use tongs, not a fork, to handle them.) Puncturing them results in some juices leaking out, and that makes the product tough and dry.

 

[linguica]

It was in a vacuum bag and the paper casing with the white "mold" on the outside was still dry. It was too tough to make a sandwich but it was tasty, and chewy.

 

[rexlan]

Thanks Rick ... looks like I left it a little too long.  Need to re-think my package sizes to control that.

 

[smokinhusker]

Thanks Rick! I made your info an Article

 

[jarhead]

You might give this a shot next time. Just spray it on to prevent mold.

http://www.sausagemaker.com/19011bactofermmouldspray.aspx
 

 

[BGKYSmoker]

You might give this a shot next time. Just spray it on to prevent mold.

http://www.sausagemaker.com/19011bactofermmouldspray.aspx
 

Good stuff but mainly used in dry cure/fermentation with the use of cure #2