Can you use a vacuum sealer for storing sausage long-term?

Proper Vacuum Sealing Techniques

When using a vacuum sealer for storing sausage, it’s crucial to follow proper techniques to prevent the growth of anaerobic bacteria. Remove as much air as possible from the bag, and then seal the sausage immediately after vacuuming. The recommended vacuum setting is between 25 and 30 inches of mercury (inHg) to remove excess air while preventing the sealer from creating a vacuum too strong for the sausage to handle.

Storage Conditions and Shelf Life

For optimal storage, keep the vacuum-sealed sausage in a temperature-controlled environment between 32°F and 40°F (0°C and 4°C). The storage container should be airtight and protected from direct sunlight. The shelf life of vacuum-sealed sausage depends on the type of sausage, casings, and storage conditions. Typically, it can last for 6 to 12 months when stored properly. However, it’s essential to check the sausage regularly for any signs of spoilage, such as off odors or slimy texture.

Additional Considerations for Wild Game Sausage

When storing wild game sausage, it’s crucial to consider the fat content and casings used. Sausages with high fat ratios (above 30%) can become rancid more quickly, which can be exacerbated by vacuum sealer use. In such cases, it’s recommended to add a natural preservative like sodium nitrite or use a combination of fat and lean meats. Additionally, the type of casings used can also affect the shelf life of the sausage. Natural casings, such as hog or lamb casings, tend to have a longer shelf life than synthetic casings.