Storing dry sausage and sopressata

sbortoloni · Post by **sbortoloni** » Tue Feb 27, 2018 21:27

i am making dry sausage and sopressata. I am wondering if you can vacu seal and then FREEZE them instead of refrigerate them?

Kijek · Post by **Kijek** » Wed Feb 28, 2018 13:03

That's what I do, vac & freeze.

Post by **Bob K** » Wed Feb 28, 2018 14:57

Yes you can certainly freeze them after the drying period.. Storing refrigerated has the advantages of the moisture levels in the chub evening out and flavors will actually continue to develop and improve.

Post by **redzed** » Wed Feb 28, 2018 15:40

Hello sbortoloni and welcome to the forum. We are happy to have you aboard!

Yes, the cured sausages are OK to freeze, however as Bob satated. they improve for a time if refrigerated. And vac packed and sealed properly they will keep for months on end in the fridge. I had some that were refrigerated for well over two years and still tasted great.

sbortoloni · Post by **sbortoloni** » Wed Feb 28, 2018 20:13

Thank you for the welcome note. i totally agree with you on the transformation of flavor over time. The problem i have is the kids just cant get enough of it. i can get it to last a month in the house let alone a year or so. if its in the freezer its out of sight out of mind. This is a great forum by the way. So glad i found it.

Kijek · Post by **Kijek** » Wed Feb 28, 2018 20:35

Sbort, I've been here a while and continue to learn from these professors.

flavors will actually continue to develop and improve.

This I never thought about, but makes perfect sense, you see, I learned something new today.

Storing dry sausage and sopressata

Storing dry sausage and sopressata

thank you