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Fresh Italian Sausage

Posted By: Larry Craybas
Date: Monday, March 8, 2004 at 7:12 a.m.

My son, daughter and I made Italian link sausage for the first time and I think we messed up. We only added 1 teaspoon of non-iodized sea salt per 3 ponds of groung pork butt. We added other seasonings when we created 5 different recipes ... one of the seasonings was parmesan cheese. We made a game sausage witth pheasant breast. Here's our dilema: we want to vacuum freeze the sausage eventually but are now afraid the let it air-dry for a day at 40 degree room temperature to harden the casings. We are now afraid because of not using enough salt ( we were told to use 1 ounce of salt per 3 ponds of meat but didn't ... don't ask me why) that the meat will spoil out side the refrigerator for that day. What do we do? Vacuum seal and freeze the links right out the refrigerator (we made links Saturday and today is Monday)? Do we have to poach the links first before freezing to set the links and meat? Help!!!!!!!!!!!!!


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