Many sausage lovers find themselves wondering if there are good options for preserving sausage without the use of a refrigerator or freezer. While refrigeration is the most common and reliable method, there are actually several traditional techniques that work well for extending the shelf life of various types of sausage.
In this comprehensive guide, we’ll explore the ins and outs of various fridge-free options for sausage storage From dehydration to canning methods, read on to learn how to keep your sausage tasting great for longer without the constraints of cold storage
Overview of Traditional Sausage Preservation Methods
Before refrigeration became widely available, our ancestors had to develop creative ways to preserve highly perishable foods like sausage. Many of these time-tested techniques work just as effectively today and don’t require any fancy modern appliances. Here’s a quick overview of some of the top ways people have preserved sausage for centuries:
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Curing – Curing sausage involves adding salt, nitrates, nitrites or sugar to draw out moisture and inhibit bacterial growth. This method leads to products like salami, pepperoni, and summer sausage.
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Smoking – Smoking infuses flavor while the smoke chemicals slow down spoilage. Smoked kielbasa and metwurst are examples
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Fermenting – Controlled fermentation produces lactic acid that also deters spoilage. Fermented sausages include chorizo and salami varieties.
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Dehydrating – Removing moisture prevents bacterial growth and oxidation. Fully dried sausage can be stored without refrigeration.
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Canning – Heat processing kills bacteria allowing canned sausage to be shelf-stable.
Now let’s dive into the specifics of each method We’ll also cover proper storage steps once the sausage is preserved
Step-by-Step Instructions for Each Method
Follow these detailed steps for each traditional approach to maintaining fresh sausage without a fridge or freezer:
Curing Sausage
Curing transforms fresh sausage into ready-to-eat dried varieties like salami. Here’s how:
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Choose fresh, cold sausage – Use just-made sausage or store fresh links overnight in fridge before curing.
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Add curing salts – Use Insta Cure #2 or Prague Powder #2 and follow packaging instructions carefully.
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Mix and rest – Thoroughly mix curing salts into sausage meat. Let rest for up to 3 days in fridge.
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Add flavors (optional) – Mix in any additional spices, herbs, sugars, or flavorings.
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Stuff into casings – Funnel seasoned sausage mixture into hog, beef, or collagen casings and tie off links.
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Dry and ferment – Hang sausages in cool place with 60-80% humidity for 4-6 weeks until 30% weight loss.
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Air dry – Hang at room temp or use dehydrator until casings are dry to the touch.
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Store cured sausage in vacuum sealed bags or wrapped in butcher paper in cool, dark place.
Smoking Sausage
Adding smoke flavor can extend refrigerated shelf life up to 2 weeks and frozen life up to 3 months. Here are the basics:
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Use fully cooked sausage – Smoking is for cooked sausage only to avoid food safety issues.
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Choose hardwood – Use maple, oak, hickory, pecan, applewood, or mesquite. Avoid resinous woods.
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Keep temps low – Smoke between 150-180°F to avoid melting fat.
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Go for shorter durations – Smoke 1-2 hours until desired color and flavor are achieved.
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Air dry – Hang links or place on racks at room temp for 1-2 hours until casings are dry.
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Cool thoroughly before storing in freezer bags or vacuum sealed containers.
Dehydrating Sausage
Dehydrating is an easy way to make shelf-stable sausage for camping trips or emergency preparedness.
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Cook fully – Boil, grill, or pan fry sausage links until internal temperature reaches 160°F.
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**Blot grease ** – Remove any excess fat from the surface before dehydrating.
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Cut evenly – Slice cooked links into uniform 1⁄4 to 1⁄2 inch medallions.
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Dehydrate 5-7 hours – Place pieces in a single layer on dehydrator trays at 135-145°F until hard and dry.
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Condition – Let medallions cool 1-2 hours. This equalizes moisture.
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Vacuum pack in plastic bags with oxygen absorbers or seal in Mylar bags.
Canning Sausage
Pressure canning makes sausage shelf-stable for 1-2 years when following USDA guidelines:
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Choose fresh sausage – Use raw, uncooked meat like bulk breakfast sausage.
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Brown lightly – Fry sausage crumbles or patties until no longer pink. Drain fat.
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Fill jars leaving 1 inch headspace – Pack hot sausage tightly into clean pint or quart jars.
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Add liquid – Pour in boiling meat broth, tomato juice, or water to cover.
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Process at 10-11 PSI – Follow verified time and pressure recommendations based on your elevation.
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Store for up to 2 years – Check seals before storing. Use within 2 years for best quality.
Extra Tips for Proper Storage
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Always let preserved sausage cool fully before packaging for storage.
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Keep cured, smoked, dried or canned sausage in a cool, dark place around 55-70°F.
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Vacuum seal or use oxygen absorbers in bags to prevent oxidation.
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Check periodically for signs of spoilage like mold, sliminess, or rancid odors.
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Use oldest packages first and don’t exceed recommended shelf life for each method.
Frequently Asked Questions
Looking to expand your sausage preservation knowledge even further? Here we cover some of the most commonly asked questions.
What’s the shelf life of cured sausage without refrigeration?
Properly fermented and dried cured sausages like salami, soppressata, and pepperoni can last 1-2 months unrefrigerated as long as they are kept in a cool, dark place around 55°F. Vacuum sealing extends shelf life longer.
Can you freeze smoked sausage?
Yes, freezing is a great way to preserve smoked sausage longer. It will maintain quality in the freezer for 2-3 months. Let cool fully after smoking before freezing.
Is dehydrated sausage safe to eat without cooking?
Sausage that is fully dehydrated until hard and brittle is shelf-stable and can be eaten without further cooking as long as proper food safety precautions were followed during dehydrating.
How do you know when fermented sausage is done curing?
Fermented sausage can take 4 weeks or longer until it’s fully cured. It’s ready when the inside has turned deep red, it’s lost about 30% of its weight, and the inside and outside feel firm to the touch.
Can you reuse sausage canning broth?
Yes, the broth from canned sausage is perfectly safe to reuse. Boil it for 10-15 minutes before using to further reduce any risk of spoilage. It adds great flavor to soups, gravies, beans, and greens.
Enjoy Your Fridge-Free Sausage!
The next time you end up with an abundance of fresh links, consider giving one of these time-tested preservation methods a try. Follow the safety steps outlined to ensure your homemade cured, smoked, or canned sausage lasts deliciously for months without needing a fridge or freezer.