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Sausage making question, over night
Posted on 3/9/15 at 12:56 pm
Posted on 3/9/15 at 12:56 pm
I've made a few batches of homemade sausage, but because of logistical problems I make not be able to stuff and smoke on the same day as the grinding and seasoning.
So has anyone had any experience with doing the processing one day, refrigerate over night, and then stuffing and smoking the next morning.
Any pitfalls with this attempt?
So has anyone had any experience with doing the processing one day, refrigerate over night, and then stuffing and smoking the next morning.
Any pitfalls with this attempt?
3
Posted on 3/9/15 at 12:59 pm to DeeS NUTS number 9
You should be fine. My uncle used to do this quite often. He'd make big batches and do all of the grinding/seasoning one night, and then smoke it all a couple days later.
Posted on 3/9/15 at 1:07 pm to DeeS NUTS number 9
It will be fine.
Posted on 3/9/15 at 1:38 pm to jorconalx
Just made around 170# last week. I grinded and seasoned one day, stuff and sealed the next. Really wont hurt anything. Only thing i find is if you let your casings sit in water overnight, seems to make them weaker and will tear easy.
Posted on 3/9/15 at 1:51 pm to DeeS NUTS number 9
I've always heard you're supposed to let it sit in the fridge overnight after casing anyhow. Just like any bbq, always best to le that seasoning/rub sit 12 or so hours in the fridge to absorb.
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