preferred storage methods?

[rdemler]

I was wondering what is the preferred method of handling Summer sausage after smoking.I've been cooling in water after smoking and hanging in my back unheated hallway.Then I've just been putting it in the fridge for a few days and then vac sealing and freezing.Should it be left hanging for a few days below 40 or wrapped in something to keep it from drying out?Any suggestions will be apprieciated.Thank you for your time again!!

[merrell]

I was wondering what is the preferred method of handling Summer sausage after smoking.I've been cooling in water after smoking and hanging in my back unheated hallway.Then I've just been putting it in the fridge for a few days and then vac sealing and freezing.Should it be left hanging for a few days below 40 or wrapped in something to keep it from drying out?Any suggestions will be apprieciated.Thank you for your time again!!

I leave hang in 50 degree room for 3-4 days to dry a little more and then vac pac before refrigerating. I don't like the texture and wetness after they have been frozen and thawed.

[curious aardvark]

I generally don't vac pack summer sausage. it's the squeezing from vacumn packing that makes it wet.

I chunk it up into approx 8oz chunks and triple wrap with clingfilm and freeze in ziplock bags. It's air circulation that dries things out in the freezer. both the clingfilm and bag - prevent this.

I find that clingfilmed rather than vacpacked, it defrosts in the same condition it was in before freezing.

[rdemler]

Thank you gentlemen.

[merrell]

Good point CA. Never tried that. Will do some of the next batch that way.

[mulepackin]

Mine comes out of the smoker, into an ice bath, or snow bank until internal of 100 deg. Then it sets on the counter for 24 hours or so to bloom at room temp. After this I vac pack in chubs that fit my bags. I will occasionally do a few chubs in plastic wrap and butcher paper if I think they are not going to get frozen, but rather eaten right away.

[Il Bowhunter 82]

I Vac Pac also. I have done the cling wrap but I still perfer vacuum sealing.

[Meat Hunter]

Smoke, chill in ice water, bloom, vac and freeze. I thaw them while they are still vac'd, then eat

Speaking of which, I'm down to my last chub. Time for more

[Beaver Camp Sausage Company]

Mine comes out of the smoker, into an ice bath, or snow bank until internal of 100 deg. Then it sets on the counter for 24 hours or so to bloom at room temp. After this I vac pack in chubs that fit my bags. I will occasionally do a few chubs in plastic wrap and butcher paper if I think they are not going to get frozen, but rather eaten right away.

:thumbup: Exactly my method, works good for me.