gzilla45 Posted January 13, 2012 Report Share Posted January 13, 2012 I'm going boar hunting in a few weeks and plan on making my own sausage this year. I'll be making bulk italian and breakfast sausage and will let the pros make my brats and such. I'm having troubles figuring out the best way to store the sausage. I have a vacuum sealer which I could portion the meat into but I also see you can get 1-lb freezer chub bags too. They look like a good option but I don't have a good way to seal them. I see you can buy taping machines but they look expensive. I see you can also use a hog ring to close them. Anybody have any suggestions? I'm leaning towards the vaccum sealer but sometimes worry about those bags sealing properly. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted January 13, 2012 Report Share Posted January 13, 2012 I was on another forum and there was a link from a guy who was killing his hogs for the winter. He was canning his sausage in mason jars to put in the celler. Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 16, 2012 Report Share Posted January 16, 2012 For bulk sausage or ground I use the poly bags and seal them with the hog rings.. Never had a issue of freezer burn on long term storage.. If you are going to make links I suggest once your finished smoking them place in vacuum seal bags, they will be good for at least a year or more.. And if they are fresh sausage place some wax paper on a cookie sheet and freeze before you vacuum seal them that way they don't flatten out when sealing them.. Quote Link to comment Share on other sites More sharing options...
gzilla45 Posted January 17, 2012 Author Report Share Posted January 17, 2012 Thanks for the info Snipe. I think I'll try the poly bags and hog rings. It seems fairly easy to do and fairly economical too. Quote Link to comment Share on other sites More sharing options...
johnf Posted January 17, 2012 Report Share Posted January 17, 2012 I vacume seal all of my game meats and fish. Burger and sausage I place in the bag, freeze then seal. I also stack them flat instead of rolls so they store easier. It also helps them thaw faster. Quote Link to comment Share on other sites More sharing options...
LETMGROW Posted January 20, 2012 Report Share Posted January 20, 2012 I agree with John. The rolls are easy to store if you stack them on the side. That's why I freeze them first. Lynn Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted January 25, 2012 Report Share Posted January 25, 2012 Use the foodsaver here for all our veni. Never done the wax paper and cookie tray, great idea. Quote Link to comment Share on other sites More sharing options...
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