caitlincolorado looks like you met the so called 4 hour rule (reaching 140 F in 4 hours)
I would have no problem eating it even longer than a week, especially if vacuum packed
Freeze fresh cured sausage & smoke later?
I am making 25# Venison Smoked Kielbasa today. Using smoked meat stabilizer for cure accelerator. Wife now has plans for us later today so I only have capacity/time to smoke half of it today. Has anyone ever frozen the fresh stuffed sausage with cure & accelerator for a week, thawed it and then smoked, vac sealed and freeze again? Will there be a quality issue/difference?
I have not and it has never crossed my mind to do so.
THat said I can’t believe that it would work because of the cure & accelerator, BUT I don’t have any formal training on this subject.
If you try it please post your results here.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
I agree. I plan to leave frozen and cook as needed. Thanks.