Help!!!
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Sunday to Thursday without being vac sealed…were they cured and smoked or are these fresh sausages we are talking about? If they are fresh that’s pushing it for sure. I’d recommend you be safe and toss them. It is a valuable lesson. Hoping it was a small batch?
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They are 5 lbs batches . They was made with pork, following the package directions add cure and then I was just going to freeze them and smoke them later.
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LuckyDs I’d suggest smoking them then freezing them. Thats what we do all the time and we’ve never had any complaints about how it comes out when they are reheated.
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LuckyDs I’d suggest smoking them then freezing them. Thats what we do all the time and we’ve never had any complaints about how it comes out when they are reheated.
Jonathon what if you dont want to smoke them later, is it ok to freeze with cure without smoking? We did this last year just to have some sausage that wasn’t pecan smoked. We had pulled a handful of links prior to smoking and vac packed em. They tasted fine to me… but dont want to do that IF its an issue, ie should we just vac pack and skip the cure ?
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Ozgrams Yeah, as long as they are properly taken care of and vac sealed before freezing it shouldn’t be an issue. Certainly, don’t add a cure accelerator of any kind though. If you skip the cure then you need to cook them as a fresh sausage, cant use the same smoked schedule, you’d be in the danger zone for too long.
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