Smoked meat

onin411

onin411

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Cambridge, Ontario
Bought some summer sausage from a local farmer. Man this is good! :dancingbanana:

How long will smoked meat last for, with or without refridgeration? Does it make a difference once it's been started and the end cut off?

The old guy said if mold grows on it just cut it off, it's still good underneath. Don't think that would be the case at Sobey's.

Never done any myself but would like to give it a try if it's good for long term storage. Any good links to get started? Would like to avoid any possible poisoning during the learning curve.



Smokedsummersausage.jpg
 
Must be a light smoke. Looks more like it's dried. But I've been wrong before, and will be again.
 
Yes that does look good, he is right about the mold...it is best when aged.
We have a lot of Germanic people in South Australia and when I visit I absolutely make a pig of myself, generally to the point of making myself sick....and I shall do it again next time.
 
I suppose the maker knows best, but I believe that the shelf life will be deterimed by how it was cured (see:Charcuterie). If the cure method involved a certain slow maturation period without cooking by heat, then the product should last for a very long time. Other than correct type of mold occuring on the product, the only other thing that could happen would be for the product to get too dried out. Now, if the product was cured using Prague Powder no. 1 and "cooked", the shelf life will be less and the product should be refridgerated. If you don't think that you will eat it all, then I would simply vaccum pack portions.
 
Picked it up out by Stratford.

Don't know what's in it. It's not dry though, a bit moist and doesn't have a very thick rind. Kinda "springy" if squeezed. Not much fat.

This foot and a half big sausage was $16! Hell of a good deal.
 
That's good old fashioned summer sausage. It will last almost indefinately kept in a dry location. A cool location is best but dry is a must. The longer you keep it the drier and harder it will get. I once left one in the basement for a whole year, it was so hard I had to use a saw to cut it. It was so dry that you had to leave it in you rmouth a bit to soften before you could chew it. I often let it cure for a few weeks and then wrap it in saran wrap and freeze it to keep it at the hardness we like. We get about 100 rolls made a year with 70% venison and 30% pork, it's great with a slab of good old cheddar and a pint of your favourite brew. We share it up and make sure all of the farms we hunt get a couple of rolls as a thank you.
 
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