How to Age Summer Sausage for Maximum Flavor

Summer sausage is a tasty cured meat that develops robust, complex flavors when properly aged. Aging summer sausage involves controlling temperature, humidity, and airflow for 2-10 weeks after the sausage is made. When done right, aging takes summer sausage from great to phenomenal.

Why Age Summer Sausage?

Aging summer sausage provides several benefits

• Enhanced flavor – Aging allows time for flavors to fully develop and penetrate the meat. Aged summer sausage has a richer more intense taste.

• Improved texture – Moisture loss during aging makes the texture denser and firmer. Aged sausage has a pleasant “snap” when bitten.

• Longer shelf life – Drying inhibits bacteria growth allowing aged sausage to last longer under proper storage.

• Deeper color – The color becomes a deeper, vibrant red over time. This visually signifies a well-aged product.

• Weight loss – Moisture evaporation concentrates the flavors as the sausage loses weight.

For the best flavor and texture, aging summer sausage 2-10 weeks is highly recommended.

How Long to Age Summer Sausage

The aging time can vary from 2-10 weeks depending on preference:

• 2-3 weeks – Mildly enhanced flavor develops
• 4-6 weeks – Optimal time for most recipes. Flavor is noticeably richer.
• 8-10 weeks – Maximum intensity and complexity of flavor

Aging longer than 10 weeks may make the texture too dry. Track weight loss and texture regularly to determine ideal aging time.

Getting Started with Aging

Proper preparation is vital for aging success:

• Start with high quality, properly handled meat with the right fat content
• Grind meat only once using sharp blades for optimal texture
• Thoroughly mix all ingredients into the meat
• Stuff sausage tight to remove air pockets
• Use fresh or soaked casings
• Cook sausage to 160°F internal temperature
• Rapidly chill cooked sausage below 40°F before aging

The Aging Environment

The aging space must have controlled temperature, humidity, and airflow:

Temperature: 50-60°F is ideal. Above 60°F risks bacteria growth. Below 50°F slows the aging. Use a dedicated refrigerator or chamber.

Humidity: Starts at 80-90% for 1-2 weeks, then gradually decreases to 65-70% for the remainder of aging. Use a humidifier and monitor with a hygrometer.

Airflow: Circulation prevents mold growth and allows moisture to evaporate. Use a small fan inside the chamber.

Step-by-Step Aging Process

Follow these steps for aging summer sausage:

1. Start with fully cooked sausage chilled below 40°F.
2. Set up the aging space with thermometer, hygrometer, humidifier, and fan.
3. Set humidity at 80-90% initially. Lower to 70-80% after 1 week. After 3 weeks, reduce to 65-70%.
4. Set temperature to 50-60°F.
5. Hang links or place sausage on racks spaced apart for airflow.
6. Check sausage daily. Discard any with spoilage.
7. Monitor temperature and humidity daily. Adjust as needed.
8. Gently roll or rotate sausage daily for even drying.
9. Age until desired flavor intensity and firmness is reached, 5-10 weeks.
10. Properly store aged sausage. Use within 2-4 weeks.

With close monitoring and ideal conditions, excellent results can be achieved when aging summer sausage at home.

Troubleshooting Common Aging Issues

You may encounter occasional aging issues like:

• Mold growth – Increase airflow and decrease humidity. Discard moldy sausages.

• Casing drying out – Temporarily increase humidity to rehydrate casings.

• White film – Harmless yeast growth. Wipe off with vinegar-dampened cloth.

• Strange odors – Bacteria contamination. Remove and discard affected sausages.

• Too dry – Aged too long. Shorten time for next batch.

• Not drying adequately – Increase airflow and reduce humidity faster.

Careful adjustment of conditions will help achieve great aged summer sausage.

Storing Aged Summer Sausage

After aging, proper storage retains quality:

• Individually wrap links in butcher paper and vacuum seal for maximum freshness.

• Refrigerate at all times. Aged sausage lasts 2-4 weeks refrigerated.

• Avoid freezing if possible to maintain best texture.

• If freezing, freezer wrap and vacuum seal. Thaw refrigerated before use.

• Refrigerated, use within 5 days after opening. Frozen, use within 2 months.

• Discard if spoilage like off-odors, slime, or mold are present.

With the right techniques, summer sausage can be aged at home into a delicious cured meat with incredible intensity of flavor. Follow these guidelines for aging success!