10-27-2006, 12:42 AM
I forgot, congradulations on your buck, mine had broken antlers.
what preservitives are you using for your sausage, I am assuming what you are producing can be stored in air tight packaging at room tempriture?
I have seen two verieties, one has to be refrigerated and the other can set on the counter shelf but has to be refrigerated after opening.
we used to have summer sausage on our store shelves, but as of late our county says no more, it has to be sold with in 4 hours if not thrown away or it must be refrigerated at all times.
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what preservitives are you using for your sausage, I am assuming what you are producing can be stored in air tight packaging at room tempriture?
I have seen two verieties, one has to be refrigerated and the other can set on the counter shelf but has to be refrigerated after opening.
we used to have summer sausage on our store shelves, but as of late our county says no more, it has to be sold with in 4 hours if not thrown away or it must be refrigerated at all times.
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