You just answered what I was going to ask. I got a FoodSaver for Christmas and figured it would be worth a try.
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I've got venison for sausage in my freezer that's 2 years old that I would have no qualms about eating. I'll be making the sausage after the new year. None of that is cured but it is vacuum sealed. A frozen, cured summer sausage that was vacuum sealed would last at least that long. As a SHTF situation you might be in trouble with it with no refrigeration. Inor hit it right on the head, Pepperoni and salami will last almost indefinitely where other smoked and cured meats will not. The difference being dry curing and the moisture content of the meat. With a dry cured meat like pepperoni the moisture content is very low, not so with a summer sausage which will mold pretty quickly if given the opportunity.
-Infidel
You're 'gonna love that Foodsaver Brat....I use mine all the time. I still have some Elk meat from 2 years ago that looks just like it did when I sealed & froze it back then. I always semi-freeze meat & fish before sealing. You don't have to deal with all the moisture that way. It seals really fast when the food is almost frozen hard.
I took a 5 pound roll of venison baloney, . . . stuck it in the freezer, . . . we ate it at deer camp the next year, . . . nobody had any problems that I recollect.
I'm a "smoke em and eat em" kind of guy, . . . my grandfather had smoked hams that were several years old, . . . we all ate em, . . . lived to tell about it.
I'm not much on any other form of non freezer preservation of meat other than canning or "jerky" making. But that is what I was taught and understand.
May God bless,
Dwight
cabelas huh? Im down to my last roll. thanks Inor