Posted by INCase on July 28, 2011 at 08:24:16 from (209.221.240.193):
In Reply to: Re: butchering swine posted by IaGary on July 28, 2011 at 03:15:22:
Dad always figured his homemade smoked (breakfast style) sausage kept longer than the non smoked. I think mostly because the smoking (the way dad does it) renders some of the fat out (but not too much that you can't cook it) and the fat is what turns meat rancid in the freezer. Fat makes most thing go bad faster. meat, nuts, milk (skim will last longer than whole) ect.
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