Storing vacuum packed, peeled, dry cured sausages at room temperature
Posted: Sat Feb 08, 2020 14:45
Hi,
If I take a fully mature dry cured sausage (salami, chorizo etc) and peel off the casing and vacuum pack it, how safe is it to store at room temperature for long periods? i.e. up to three months?
I apply all the usual safety hurdles - eg use fresh meat, cure with salt and cure#2, control temperature carefully, dry to 40% weight loss, ferment to pH below 5.3 using starter culture etc.
I'm very confident in the safety of dry cured sausages not vac packed and left in their casings at room temperature - with the caveat you have to be careful they don't dry out too much. I'm also confident in the safety of peeled and vac-packed sausages stored at fridge temperatures (<5c).
But what about peeled and vac-packed stored at say 20c? For months?
Anyone got any experience or opinion on that?
thanks - reddal
If I take a fully mature dry cured sausage (salami, chorizo etc) and peel off the casing and vacuum pack it, how safe is it to store at room temperature for long periods? i.e. up to three months?
I apply all the usual safety hurdles - eg use fresh meat, cure with salt and cure#2, control temperature carefully, dry to 40% weight loss, ferment to pH below 5.3 using starter culture etc.
I'm very confident in the safety of dry cured sausages not vac packed and left in their casings at room temperature - with the caveat you have to be careful they don't dry out too much. I'm also confident in the safety of peeled and vac-packed sausages stored at fridge temperatures (<5c).
But what about peeled and vac-packed stored at say 20c? For months?
Anyone got any experience or opinion on that?
thanks - reddal