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View Full Version : Smith's Smoked Sausage Rocky Mount NC. 7 days. Is it safe?


rogwadd
05-25-2014, 11:27 AM
Am I going to kill my friends?

I picked up a few pounds of East Carolina sausage from Smith's Red & White in Rocky Mount last Monday on the way back from Savannah with the intent of grilling them today for a Memorial Day party. I asked the women at the meat counter if they would be safely stored in the refrigerator until cooking them today, 7 days later. She stated that they would be fine, but open up the butcher paper so that air would circulate keeping them from getting gummy.

In my research, I've seen various times that they can be kept refrigerated before cooking and have seen times of 5-7 days and a bit longer for smoked.

I just don't want to make my friends ill. Some links:

http://www.smithsredandwhite.com/ourspecialties.html

An interview with the man himself on how they are prepared.

http://oldrockymount.pbworks.com/w/page/42100778/Famous-Dortches-Sausage

As always your input would be much appreciated.

rogwadd
05-25-2014, 01:12 PM
Can anyone give me some input? Assurance?

gtr
05-25-2014, 01:18 PM
I can't really speak to your specific situation as I'm not familiar with that particular sausage, but in general I would't keep fresh sausage in the fridge for more than about 3 days in the fridge without freezing it, and 7 days - at the very most - for cured/smoked sausages - and that's in a vac-sealed package (I usually make my own btw). This is just what I'm comfortable with, official guidelines may be different.

I would probably cook a little, eat it, and confirm that it's OK before serving to a group. I, like all of us, wouldn't serve food that I wouldn't be comfortable eating myself.

If you cook it to a proper temp you're probably OK. An internet search for safe temps for sausage is probably in order.

And - as always - when in doubt, throw it out! I don't know if there's in doubt in this situation but it's a good guideline IMO. If you're worried about getting your friends sick, then don't serve 'em the stuff. Just not worth it - not even close.

What it comes down to is your judgement and comfort level - none of us can see/smell the stuff, so any input we'd have here is of limited value.

IamMadMan
05-25-2014, 09:59 PM
Am I going to kill my friends?

I picked up a few pounds of East Carolina sausage from Smith's Red & White in Rocky Mount last Monday on the way back from Savannah with the intent of grilling them today for a Memorial Day party. I asked the women at the meat counter if they would be safely stored in the refrigerator until cooking them today, 7 days later. She stated that they would be fine, but open up the butcher paper so that air would circulate keeping them from getting gummy.

In my research, I've seen various times that they can be kept refrigerated before cooking and have seen times of 5-7 days and a bit longer for smoked.

I just don't want to make my friends ill. Some links:

http://www.smithsredandwhite.com/ourspecialties.html

An interview with the man himself on how they are prepared.

http://oldrockymount.pbworks.com/w/page/42100778/Famous-Dortches-Sausage

As always your input would be much appreciated.

The reason the smoked sausage keeps longer isn't just because it was smoke, but rather because it contains a cure because it is smoked at low temperatures before finishing. It's the cure that extends shelf life, retards spoilage, and helps inhibit the colonization of bacteria.

Like GTR stated, we can't smell it or feel it so our input is of limited use. It could be tacky from grease during smoking. I would suggest to smell it, if it smells off, then toss it.

None of us would serve food that we wouldn't be comfortable eating ourselves...