It's my sausage shelf stable?

[Debian Dog]

I was not prepared to make sausage but received a meat gift of deer so I made some venison sausage yesterday. The Kliensasage recipe called for instacure number one and nonfat dry milk then slow smoked it to 160 ( it was supposed to be 152 but I fell asleep ) not having too much idea of what I'm doing or having made it before I'm just wondering does it need to stay refrigerated?

Just FYI it tastes like Hickory Farms summer sausage but way better.

Sent from Galaxy S3

[rbranstner]

I always refrigerate my stuff. Even my dried jerky. Do you need to with some of that stuff? No. But I guess it's a habit and I'd rather be safe than sorry.

[crusty ol salt]

hang in there i am sure some of our expert sausage heads will be by to help out.

i believe the 150 - 155*f temp in smoking sausage is to prevent the breakdown of the fats inside the sausage.

as far as stable, that outta my league. but you can always vacuum pak and freeze

Good luck

[Debian Dog]

Well it is in the refrigerator but I was wondering if I could vacuum seal it and mail it to my father for a Christmas gift.

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[IrishChef]

Need to see the full recipe and procedure. But from the sounds of it, no, its probably not shelf stable. Although, you probably could freeze it, insulate it, and send it next day air without too much worries.

[Richtee]

Most likely not. Shelf stable stuff is typically long haul cured/dried and uses Cure#2. Also, it is designed to have a low Ph.

Now..if it's cold..I have shipped some smoked sausage..after hanging it a week or so in my cold garage... before. 2 days in the mail din't hurt it.

[Richtee]

Need to see the full recipe and procedure. But from the sounds of it, no, its probably not shelf stable. Although, you probably could freeze it, insulate it, and send it next day air without too much worries.

I have done that too... $80 for $25 worth of Hunky bacon.

[Seboke]

Good topic. I've been promising the fellas over here that I'd make some snack sticks when I get home and ship some over. Cured of course and smoked, and vac-sealed - would they survive the 7 to 10 day trip?

Ken

[Richtee]

Good topic. I've been promising the fellas over here that I'd make some snack sticks when I get home and ship some over. Cured of course and smoked, and vac-sealed - would they survive the 7 to 10 day trip?

Ken

Again...need to see the recipe and the method/processing.

[Seboke]

Again...need to see the recipe and the method/processing.

That thar adds an interesting perspective... I got no recipe or processing method yet. Anyone got a good recipe for snack sticks that would survive ootside the fridge for more than a week?

[Richtee]

I think CA might be mucking with something that'll stand up. King And D Dan do the salami stuff... that's kinda what you are looking at. They can prolly spout exact moisture numbers and pH numbers and stuff...

[Seboke]

I think CA might be mucking with something that'll stand up. King And D Dan do the salami stuff... that's kinda what you are looking at. They can prolly spout exact moisture numbers and pH numbers and stuff...

Hmmm. I might be biting off more than I can chew... I had Slim Jim kind of sticks in mind, aboot as big as a pinkie finger. Something like the batch of pepperoni sticks Wingman sent over here.

Sorry to hijack the thread. I'll do some research or scrap the snack sticks for some jerkey...

[Richtee]

Sorry to hijack the thread. I'll do some research or scrap the snack sticks for some jerkey...

Snack stix would prolly be the easiest to get how ya want them... as far as moisture content. Here's a fun little read for you folks...

http://www.meathaccp.wisc.edu/valida...eservation.pdf

[Fishawn]

CA sent me some snack stix via regular parcel as he calls it. I ate and am still around. I think the marmite killed anything in it. Heehee

[Richtee]

CA sent me some snack stix via regular parcel as he calls it. I ate and am still around. I think the marmite killed anything in it. Heehee

I got to try them too... VERY low moisture...one of the key things.