Summer sausage is a flavorful cured meat that is beloved for its tangy robust taste. While you can certainly enjoy summer sausage right after it is made aging it for 2-8 weeks allows the flavors to fully develop and meld together. Aged summer sausage has a complex, intense flavor that is highly craveable.
Aging is a delicate process that requires careful monitoring of temperature, humidity and air flow. When done correctly, aging takes your summer sausage from great to phenomenal. Read on for a complete guide to properly aging summer sausage at home.
Why Age Summer Sausage?
There are several benefits to aging summer sausage:
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Enhanced flavor – The flavors have time to fully develop and penetrate the meat. Aged summer sausage has a richer, more complex taste.
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Improved texture – As moisture evaporates during aging, the texture becomes denser and more firm. This gives aged sausage a pleasant “snap” when bitten into.
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Increased shelf life – The drying process inhibits bacteria growth allowing aged sausage to last longer when properly stored.
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Deeper color – Aged sausage develops a deeper, more vibrant red color over time. This is an appealing visual cue that signifies a properly aged product.
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Weight loss – Due to moisture loss, aged sausage weighs significantly less than fresh sausage. This concentrates the flavors.
For the ideal summer sausage, allowing 2-8 weeks for aging is highly recommended. The exact length depends on personal preference.
How Long to Age Summer Sausage
The aging time can range from 2 weeks up to 8 weeks. The longer the aging time, the more intense the flavors become. Here are general guidelines:
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2-3 weeks – Develops mildly enhanced flavor
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4 weeks – Flavor becomes noticeably richer
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6-8 weeks – Peak complexity and intensity of flavor
Aging for longer than 8 weeks may result in an overly dry texture. For most recipes, 4-6 weeks of aging produces excellent results. Track the weight loss and inspect the texture regularly to determine when your sausage is aged to perfection.
Getting Started – Preparation Tips
Proper preparation is key to successful aging. Here are some tips:
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Start with high quality meat – Select fresh, properly handled meat with the right fat-to-lean ratio. Ensure any cured meat has been freshly cured.
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Grind properly – Use sharp blades and grind the meat only once for the best texture. Keep meat very cold while grinding.
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Mix thoroughly – Mix all ingredients, including cures and spices, evenly throughout the meat. This disperses flavors.
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Stuff fully – Eliminate air pockets by stuffing sausage tight. Air pockets can lead to spoilage.
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Use fresh or soaked casings – Soak casings before stuffing to prevent drying out.
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Cook to safe temperature – Heat summer sausage to 160°F internally to eliminate harmful bacteria before aging.
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Chill completely – Rapidly chill cooked sausage to below 40°F before aging to prevent spoilage.
The Aging Environment
The space where aging occurs requires specific temperature and humidity levels. This inhibits microbial growth while allowing beneficial flavors to develop slowly over time.
Temperature
The ideal aging temperature is between 50-60°F. Temperatures above 60°F risk increased bacteria growth. Below 50°F, the aging process slows considerably.
Use a dedicated mini-fridge, wine cooler or basement space. Place thermometers inside to monitor the temperature. Make adjustments as needed to maintain 50-60°F.
Humidity
Humidity should start at 80-90% for the first 1-2 weeks, then gradually decrease to 65% for the remainder of aging. High humidity prevents excessive drying. Lower humidity later on firms the texture.
Use a humidifier or moisture-filled trays inside the aging space. Monitor humidity with a hygrometer. Adjust humidifier settings over time to reduce humidity gradually.
Air Flow
Sufficient air circulation is required to prevent mold growth and allow moisture to evaporate. Use a small fan inside the aging space. Do not aim it directly at the sausage.
Also age sausages spaced apart on racks rather than stacked. Rotate or roll links periodically for even drying.
Step-By-Step Aging Process
Follow these steps for aging summer sausage:
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Prep sausage – Start with 6-8 week old smoked sausage chilled to below 40°F.
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Set up aging space – Dedicate mini-fridge or wine cooler for aging. Place thermometer and hygrometer inside.
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Establish environment – Set up humidifier or moisture source. Adjust to 80-90% humidity. Lower to 75% over 2 weeks, then to 65% for remainder of aging. Set temperature to 50-60°F. Place fan for airflow.
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Hang or rack sausage – Hang links from racks or place spaced apart on wire racks. Allow good airflow around each one.
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Monitor sausage – Check sausage daily. Look for signs of mold or spoilage. Discard any compromised sausage.
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Maintain environment – Check temperature and humidity daily. Make adjustments to stay within target range.
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Rotate/roll sausage – Gently roll or rotate links daily for even drying.
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Judge doneness – After 4 weeks, check flavor and texture periodically. Age until desired concentration of flavor and firmness is reached.
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Store properly – Once aging is complete, wrap and refrigerate properly to retain quality. Use within 2-4 weeks.
With close monitoring and by maintaining ideal conditions, you can achieve excellent results when aging summer sausage at home. Adjust time frames based on your taste preferences. Aging truly takes summer sausage to the next level.
Troubleshooting Common Aging Issues
Even when following proper aging procedures, you may encounter some occasional issues. Here are some common problems and how to fix them:
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Mold growth – Increase air circulation and reduce humidity level. Discard any visibly moldy sausages.
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Casing drying out – Increase humidity level to 75% for 1-2 days to rehydrate casings.
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White film on sausage – Harmless yeast growth. Wipe off film with vinegar-dampened cloth.
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Strange odors – Possible bacteria contamination. Immediately remove and discard affected sausages.
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Sausage too dry – Aging period was too long. Lessen time for next batch.
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Not drying adequately – Increase air flow. Reduce humidity faster.
Monitor closely and make careful adjustments. This will help you achieve great results aging your own summer sausage.
Storing Aged Summer Sausage
After the aging process, summer sausage needs proper storage to retain quality. Here are some storage tips:
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Wrap each link individually in butcher paper then place in a sealed bag or vacuum seal for maximum freshness.
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Keep aged sausage refrigerated at all times. It can last 2-4 weeks refrigerated.
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Avoid freezing aged sausage if possible to retain the best texture.
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If freezing, use freezer wrap then vacuum seal. Thaw in the refrigerator before serving.
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Consume refrigerated aged sausage within 5 days after opening. Consume frozen aged sausage within 2 months.
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Look for signs of spoilage like off-odors, slime formation or visible mold. Discard if any are present.
With proper aging and storage, you can enjoy delicious summer sausage for weeks after making it. Aging truly transforms good summer sausage into great summer sausage with incredible flavor and texture. Follow these tips for aging success!
SUMMER SAUSAGE | What is the correct way to age summer sausage
FAQ
How long should summer sausage sit before smoking?
How long to ferment summer sausage?
Does summer sausage need cure?
How to age sausage?
When do you make summer sausage?
Al the best! It’s getting that time again soon for summer sausage made with deer and pork butt, 50-50, in the Midwest. We generally make them from the end of February to mid March, and hang them outside to dry after smoking. We use fibrous casings and stuff about 18″ long, using a process close to your Ukrainian style.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
How long does summer sausage last?
A lot of backpackers take summer sausage on trips. The general consensus is that summer sausage will last about 3 to 4 days without refrigeration so long as the temperatures are mild (under 75℉). In hot weather, the summer sausage might only last one day. You will know that summer sausage has gone bad if it gets a bad smell or taste.
What temperature should summer sausage be cooked at?
The recommended internal cooking temperature for summer sausage is at 155°-160°F. Anything higher or lower than that will ruin the fat dispersion. Also, you don’t want the heat to rise fast and get too hot. This will also ruin the sausage. To cook it on the oven, first, place it on a rack over a cookie sheet.