I plan on making a batch of sausage this weekend. I will smoke and poach the sausages up to 156F. I think I will vacuum pack 75% of the sausages. How long can I leave them vacuum packed I the refrigerator? I hate freezing, because they lose too much quality. I know just leaving them in the refrigerator, they will be ok more than a month, they will just start to dry out. In a vacuum pack, they should last much longer, but I do not have much experience.
Submitted February 11, 2015 at 06:42AM by 1729T http://ift.tt/1KKw8fB Charcuterie
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