How To Make Shelf Stable Sausage?

Germans invented the summer sausage, which could be stored through the winter and spring and into the summer even without refrigeration. This is due to the fact that traditional summer sausage uses a preservation technique that has been used for hundreds of years and is a semi-dry sausage with three separate forms of preservation. (Note: The preservatives required to create a shelf-stable sausage are not present in LEM Backwoods Cured Seasoning Blends, including Summer Sausage. To make the sausage less acidic so it won’t need to be refrigerated, additional ingredients must be added. The procedure outlined here is for shelf-stable, semi-dry sausage. Although other ingredients must be added to ensure optimum preservation, the Backwoods Summer Sausage Blend can be used as your base seasoning.)

The curing salts, which are also present in our LEM seasoning blends, initiate the preservation process first.

Second, summer sausage is prepared in a smoker, as opposed to an oven, which is our favorite method. Both ways of cooking, which partially dry and fully cook the meat, aid in preserving the sausage. Although we enjoy the smokey flavor, not everyone smokes. Finally, the same lactobacillus bacteria that are frequently used as starter in yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, and chocolate are added to traditional summer sausage, producing lactic acid. This last step, known as lactic acid fermentation, prevents the growth of harmful bacteria while also giving meals their distinctive sour flavor that you undoubtedly recognize with many of the foods we just described.

Encapsulated citric acid is available from LEM. This component is used to dry the sausage, lower the pH, and provide tang. To create a shelf-stable sausage, combine encapsulated citric acid with any of the LEM Backwoods Cured Seasoning Blends. Pay close attention to the instructions, and if you don’t like the tang, add some Trehalose to help cover it up.

Before refrigeration, a semi-dry sausage could be preserved and consumed over the summer by combining these three precautions. Food preservation requirements have changed since everyone began using refrigerators. We do advise adhering to the USDA guidelines, which specify that semi-dry sausage, such as summer sausage, can be stored up to 3 months after being opened in a refrigerator. Following brain food with stomach food, we’ll get right into the sausage stuffing recipe now that we’ve covered that.

venison summer sausage is quick and simple.

Many small meat processors are now busy preparing venison for hunters at this time of year. Among hunters, summer sausage is a well-liked food item. It is distinguished by a unique taste linked to its lower pH and a slightly hard texture linked to its lower moisture content. Because the completed moisture content is lower than the beginning moisture content, summer sausage is categorized as a semi-dry sausage. Since traditional summer sausage is shelf stable, refrigeration is not necessary. You need to reach the necessary pH and water activity levels in order to manufacture shelf-stable summer sausage. Throughout processing, you must keep an eye on these properties and record that they reach the necessary levels. In order to obtain the appropriate pH drop, traditional summer sausage is frequently fermented, which needs a lengthier processing schedule.

Summer sausage made from venison can be prepared, albeit it won’t be shelf-stable; it will be fully cooked. This type of summer sausage needs to be refrigerated, but it can be processed to have the same qualities as regular summer sausage, such as a lower pH and a little harder texture, while also being quick and simple to make. You are not necessary to reach particular pH and water activity levels because it is not shelf stable.

Instead of using fermentation, this quick and simple venison summer sausage lowers the pH by using encapsulated citric acid. Citric acid that has been partially hydrogenated vegetable oil encapsulated is known as encapsulated citric acid. It seems to be little white balls that are roughly the size of a small pin’s head. It is included when the product is being manufactured and mixed. It does not accomplish anything until the product is thermally processed. The coating made of hydrogenated vegetable oil melts when the food’s internal temperature reaches 141–147°F, releasing citric acid into the product and reducing its pH.

The formulation and production process for venison summer sausage is provided below.

Remember that this type of summer sausage needs to be refrigerated. It can be frozen for prolonged storage.

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Are sausages sturdy on shelves?

Fresh sausage that hasn’t been cooked can be kept for one to two days in the refrigerator; once cooked, it should be kept there for three to four days (40 degF or less). Whole, unopened hard or dry sausage (such pepperoni and Genoa salami) can be kept for as long as possible in the refrigerator or for as little as six weeks in the pantry.

How can a meat shelf be made stable?

Perishable food must be heated or dried in order to kill pathogenic bacteria that can make people sick or damage food in order for it to be shelf stable. The packaging of food is possible in sterile, airtight containers. If not preserved, all food ultimately goes bad.

How long does shelf stable sausage last?

  • How long is the shelf life of an unopened container of dry summer sausage? The exact response is highly dependent on the storage conditions; keep unopened, dry summer sausage in a cool, dry place.
  • How long does dried summer sausage remain unopened and untouched at room temperature? A package of dry summer sausage that hasn’t been opened and is properly stored should normally maintain its finest quality for about a month at room temperature.
  • Is dried summer sausage that hasn’t been opened still edible after the “expiration” date on the package? Yes, as long as it is properly stored, the packaging is undamaged, and there are no signs of spoilage (see below). Commercially packaged summer sausage will frequently have a “Best By,” “Best if Used By,” “Best Before,” or “Best When Used By” date; however, this is not a safety date; rather, it is the manufacturer’s prediction of how long the summer sausage will remain at its best.
  • Can dry summer sausage be stored unopened in the freezer or refrigerator? Yes, you can store summer sausage in the freezer or refrigerator to extend its shelf life further. You can also wrap the sausage in a heavy-duty freezer bag or sealed heavy-duty aluminum foil.
  • How long does dried summer sausage that hasn’t been opened keep in the fridge? In the refrigerator, dry summer sausage will keep its optimum quality for around 6 months.
  • How long does dried summer sausage that hasn’t been opened keep in the freezer? Dry summer sausage that is kept in proper storage and never opened will continue to be safe after around 10 months but will lose some of its greatest qualities.
  • The indicated freezer period only applies to products of the highest quality; dry summer sausage that has been continuously frozen at 0 degrees Fahrenheit will remain safe eternally.
  • How do you tell whether dry summer sausage that hasn’t been opened is contaminated? The best method is to smell and inspect the unopened dry summer sausage; if an unpleasant flavor, aroma, or appearance develops, or if mold emerges, it should be thrown away.

Without a fridge, how are sausages preserved?

Overwrap the sausages in a second bag, layer of plastic wrap, or sheet of aluminum foil. This optional process not only safeguards the sausages but also increases their storage life. Use a permanent marker to label and date the package’s exterior so you can subsequently determine how long it has been in storage.

What meat has a long shelf life?

The term “shelf stable” refers to meat products that may be kept at room temperature without the threat of microbial decomposition. They consist of freeze-dried meat, jerky, dry sausages, snack sticks, summer sausage, and canned meats like ham, tuna, and chicken.

How is sausage dried by air?

Your meat should be chilled before being chopped or minced anyway you see suitable. The LS25 culture will then be dissolved in water and added to the sausage along with the right quantity of curing salt. Following that, you can add it to additional components and mix-ins to give your meat flavor, such as garlic, red wine, and spices. After that, stuff the sausage into the wet casings and press out the air bubbles. After hanging it in a warm location for the first day, move it to a cool, damp location and leave it there until the sausage has lost 30% of its weight.

Making sausages at home is rewarding, and the sausages you produce will be of excellent quality. However, familiarize yourself with safe production methods before you start.

Why is it unnecessary to refrigerate summer sausage?

Many summer sausages can be kept without refrigeration, but doing so can hasten the meat’s decomposition. This is what? Although this sort of meat is designed to withstand moisture and heat, it is still best kept in the refrigerator to increase its shelf life.

Should dry-cured sausage be kept in the fridge?

Some types of salami must be stored in the refrigerator, while others do not. Since I’ve been making salami for a few decades, people frequently ask me this question when they wish to bring salami on vacation or a trip.

Despite the fact that there are countless varieties of salami, most of the ones I make don’t require refrigeration because they can be dry cured.

To help you better understand what to watch out for, I’ll go into more detail about dry cured salami below.

Salami that has been dry-cured doesn’t need to be chilled. Genoa, Sopressata, Felino, Napoli, and Finocchiona are a few locations that produce dry-cured salami. These have been preserved by being sufficiently dried.

Is it okay to consume dry sausage?

Should “At Risk” individuals consume dry sausages? People “at risk” (older individuals, very young children, pregnant women, and those whose immune systems have been compromised by illness or organ transplants) may want to avoid consuming dry sausages because they are not cooked.

How long is the shelf life of Hickory Farms summer sausage?

Depending on the product’s kind and storage method, the answer to this question will vary.

Summer sausages, for instance, are shelf-stable. As a result, if you haven’t opened the package, you don’t need to refrigerate them because they will stay fresh for a number of months.

According to the USDA, the recommended for preserving summer sausage is roughly three months. Hickory Farms claims that their beef and turkey summer sausage has a nine-month shelf life.

So, you may store the summer sausage in your fridge for around three weeks after opening.

According to Hickory Farms, cheese can be stored without being opened for up to a year. Once the packaging is opened, store it in the refrigerator.

Keep in mind that the sort of cheese will determine how long you may store it in the fridge.

On its package, Hickory Farms provides in-depth details. You can see each product’s shelf life and suggested storage location along with a list of its constituents.

A product can be kept outside, at room temperature, if it is labeled as “shelf-stable.” It could spoil if you keep it in a warm, muggy atmosphere.

Hickory Farms advises keeping products in the refrigerator, even though it is not required, to keep them fresh and delectable for a longer period of time.