Its freezing

All other recipes including your personal favourite and any seasonal tips to share

Its freezing

Postby welsh wizard » Sun Apr 03, 2005 8:27 am

Further to a recent topic I posted on how long does a sausage keep in the fridge from which I recieved some very good advice I would like to ask in your experience do any sausages freeze better than any others?
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby sausagemaker » Sun Apr 03, 2005 8:38 am

Sorry we seemed to have missed that point, but would like to re-address it now.
I do not think any particular sausage freezes any better than others, although the more fatty the meat the more change of off flavour's developing.
Expect a shelf life of 6 months but do keep them cover or better still sealed to prevent freezer burn.

regards
sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby aris » Sun Apr 03, 2005 8:41 am

Vacuum back before freezing to prevent freezer burn.
aris
Site Admin
 
Posts: 1872
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby welsh wizard » Sun Apr 03, 2005 8:45 am

Vac pack good idea - any advice where I can get one of these and how much they cost?
User avatar
welsh wizard
Registered Member
 
Posts: 1453
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby sausagemaker » Sun Apr 03, 2005 8:50 am

You can get one from the shop on this site for �130 please see the link below

You can then expect a shelf life of one year using this method.
Oddley has put this machine through its paces & gives it good reviews.

http://www.sausagemaking.org/acatalog/V ... hines.html

Regrads
Sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

Postby Oddley » Sun Apr 03, 2005 11:05 am

Yep still using the vacuum packer. There is one small problem with it. As I said in the review. It doesn't like wet ingredients. Especially when using the large bags. They have trouble sealing.

I think what happens is any fluid that travels up the bag dissipates some of the heat from the sealing strip. I must say though that I have not had that much trouble vac packing sausages.

The main problem has occurred when trying to pac large cuts of pork in frozen immersion cures. Due to salt and sugar content they take a long time to freeze hard. Anyway still working on it.

I think maybe I am expecting a bit to much from it. After all it is a domestic machine as the price reflects.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused


Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 3 guests