This is how long summer sausage lasts after opening

Summer sausage was brought to the United States by German immigrants who settled in Texas. In fact, New Braunfels Smokehouse (the company that makes some of Buc-ee’s beef jerky) is a surviving example of a Texas summer sausage maker with a German tradition. And now you can find it in supermarkets almost everywhere (along with summer sausage’s hotter and messier cousin: Thuringian sausage). This makes it easy to take home and snack on as you go, or serve sliced ​​on a charcuterie board. However, if you don’t use the entire link, you may be wondering how long you have to eat it before it starts to go bad.

According to the USDA, you have three weeks to use it, assuming it has been stored correctly in the refrigerator. While many commercially available summer sausages have a shelf life before opening, the USDA says they should only stay fresh for three months if you keep an unopened package in the refrigerator.

Because summer sausage is perishable once opened, you should not leave it on the counter at room temperature for more than two hours as it can reach dangerous temperatures where bacteria can multiply. Additionally, you should always use a clean knife when cutting to avoid cross-contamination. If you really want to be careful, you shouldn’t bite off the entire limb either, as mouthing can introduce bacteria into the limb, which can cause it to spoil more quickly; Just like drinking milk or juice straight from a carton.

You can also freeze your summer sausage if you’re not sure you’ll eat it before three weeks are up (you can also freeze it unopened), and it will retain its quality for up to two months. (As long as it is frozen, it will remain safely edible even if it is freezer burned. However, the flavor and texture may deteriorate after a few months.) For best results (regardless of whether the summer sausage is opened or not ). ), wrap it tightly with an outer layer such as aluminum foil or plastic wrap, then place it in a heavy-duty freezer-safe bag, squeezing out as much air as possible before adding it.