So I was unbelievably busy and made several summer sausage without casings. Some were beef/pork and some were bison/pork.
I know they were all over 150-something and some hit 160. I couldn't deal with them dude to some family issues and they sat in the fridge for 3 days after they had the ice bath and were dried with paper towels.
Are these still good to go? I threw them in the freezer yesterday. I was planning on giving them as gifts and would hate for them to be tossed. I feel pretty good about it but thought I'd hit the experts here before I actually give the first one out this morning.
I did use TQ as a cure in the amount of 1/2 T per lb.
The Bison/pork ones sat in the fridge for over 48 hours and the Beef/pork ones sat in there for ~24 hours-ish. Before they were smoked.
I know they were all over 150-something and some hit 160. I couldn't deal with them dude to some family issues and they sat in the fridge for 3 days after they had the ice bath and were dried with paper towels.
Are these still good to go? I threw them in the freezer yesterday. I was planning on giving them as gifts and would hate for them to be tossed. I feel pretty good about it but thought I'd hit the experts here before I actually give the first one out this morning.
I did use TQ as a cure in the amount of 1/2 T per lb.
The Bison/pork ones sat in the fridge for over 48 hours and the Beef/pork ones sat in there for ~24 hours-ish. Before they were smoked.
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