I have a question for the food safety Guru's.What would be the safest and most economical way to ship Summer Sausage from Oregon to Southern Cal?Any help would be appreciated.Is the cure enough or would it have to be frozen and ice packedThanks
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Safely sending Sausage?
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Originally posted by Gunslinger View PostI vac pack and ship priority mail to family members all over the country and never had a problem.
I agree... If it's cured and you vacuum seal it.. You should be good to go for a 2-3 day ride..Ken
I Should Have Been Rich Instead Of Being So Good Looking
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given the whole point of summer sausage is to survive for reasonable periods outside the environs of a fridge. As long as you ship it next day or some other form of expedited post, should be fine.
Chill it well down first. As long as there are no holes in the casing and it's properly sealed then nothing can get in from the outside and the meat itself is as sterile as it's going to get.
If you're going to vacpack I'd recommend freezing first.
I just find that a lot of the moisture gets squeezed out of summer sausage if it's vacpacked. But if it's whole sealed sausage - probably not going to an issue and an extra layer of protrction never hurts (as the actress said to the bishop)
Go for it :-)
It's a bit different I realise but I've had vacpacked snackstix riding around in the trunk of my car for months at a time, never went off and didn't kill me when I ate them (gotta conduct longevity trials somehow lol).Made In England - Fine Tuned By The USAJust call me 'One Grind'
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I had sent kolbasz to Turkey once. Was fine. Biggest worry was pork crossing into Muslim territory
Boy- those were some REAL happy Christian missionaries!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Fishawn View PostHow about freezing it first & maybe packing in an insulated chest or with dry ice?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Scarbelly View PostSince I am in So Ca, I volunteer to test it for ya - Just send me 10-15 # and I will give ya monthly updates
Alex sent me some cured snak stix from England. You know that took for ever to get here, but they were fine. Damn fine too. Some kinda pickle flavored thing that I was afraid to eat. But they were awesome.
Tom
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Alex sent me some cured snak stix from England. You know that took for ever to get here, but they were fine. Damn fine too. Some kinda pickle flavored thing that I was afraid to eat. But they were awesome.
:-)
And yep once vacpacked, they're fine for months in ambient temps.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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