shipping Kabanosy?

atcNick · Post by **atcNick** » Mon Sep 10, 2012 14:02

I plan on making some kabanosy around Christmas and shipping it to some family, any recommendations on shipping and packing methods?

Dave Zac · Post by **Dave Zac** » Tue Sep 11, 2012 01:08

I shipped some last year Nick. From western NY to Phoenix. No problems. wrapped in wax paper, wrapped in paper towel and put in 1 gallon zip lock bag. When it arrived I had them keep in fridge in zip lock not zipped. It was gone in a matter of a few short days.

jbk101 · Post by **jbk101** » Tue Sep 11, 2012 10:03

atcNick
I never have shipped any personally but I have had it shipped to me from a sausage maker in Detroit (before he retired). And not just Kabanosy (everything from fresh Polish Sausage (White Sausage to smoked kielbasa). This is how its was done!
1.) It was vacuumed packed.
2.) They would only ship it on a Monday or Tuesday (this was done to not have the product stuck in a shipping warehouse over a weekend)
3.) They used UPS next day air if possible if not the best expedited method (Shortest Time)
4.) Shipped in an inexpensive Styrofoam cooler with one disposable ice pack.
5.) Product was flash frozen and packaged just before shipping pick up.
Hope this is helpful
John

Gulyás · Post by **Gulyás** » Tue Sep 11, 2012 10:41

For shipping vacuum packing, and dry ice works good.

Dave Zac · Post by **Dave Zac** » Tue Sep 11, 2012 11:55

We will hang Kabanosy for days and weeks in the kitchen, yet require it to be iced to ship?

Gulyás · Post by **Gulyás** » Tue Sep 11, 2012 12:01

If you dry the sausage good, you can kill an elephant with it, but don't need ice anymore.