Smoking sausage

RandyNight · 02-22-2020, 07:48 AM

Grinding and stuffing venison sausage today (Saturday). I usually refrigerate until Monday and then smoke all day at work. Do I need to smoke it in 2-3 days or could I wait until Tuesday or even Thursday? I am thinking it needs some time for the cure to work in the sausage but how many days am I safe in the refrigerator?

thirdeye · 02-22-2020, 10:20 AM

Most people let their bulk sausage sit overnight before stuffing, and that is ample time for the cure to do it's magic on the meat. But stuffing the same day as mixing will work, but I would get the meat as cold as possible to make it easier to stuff.

As long as you have the proper amount of cure in the sausage, and you keep it below 40° you "technically" should be good to hold it longer than the 2 or 3 days that is recommended for holding fresh sausage. However, over time salt can change the texture slightly, tightening up the sausage. This is usually more of a factor if you were letting un-stuffed sausage sit for 3 days, then trying to stuff it.

Bacchus2b · 02-22-2020, 10:25 AM

I would let it rest overnight refrigerated but I would definitely not go until Thursday before cooking. The cure is to prevent Botulism during smoking and does not stop raw, ground meat from going bad.

02-22-2020, 07:48 AM	#1
RandyNight On the road to being a farker Join Date: 03-28-19 Location: Birthplace of Kermit the frog Name/Nickname : Randy	Smoking sausage Grinding and stuffing venison sausage today (Saturday). I usually refrigerate until Monday and then smoke all day at work. Do I need to smoke it in 2-3 days or could I wait until Tuesday or even Thursday? I am thinking it needs some time for the cure to work in the sausage but how many days am I safe in the refrigerator? __________________ Lone Star Grillz 20x42, BGE Large, Blackstone 36", 60qt Crawfish pot, skinning gambrel

02-22-2020, 10:20 AM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Most people let their bulk sausage sit overnight before stuffing, and that is ample time for the cure to do it's magic on the meat. But stuffing the same day as mixing will work, but I would get the meat as cold as possible to make it easier to stuff. As long as you have the proper amount of cure in the sausage, and you keep it below 40° you "technically" should be good to hold it longer than the 2 or 3 days that is recommended for holding *fresh sausage. However, over time salt can change the texture slightly, tightening up the sausage. This is usually more of a factor if you were letting un-stuffed sausage sit for 3 days, then trying to stuff it. __________________ ~thirdeye~ I Play With Fire and Smoke* *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-22-2020, 10:25 AM	#3
Bacchus2b is One Chatty Farker Join Date: 11-01-14 Location: North Texas	I would let it rest overnight refrigerated but I would definitely not go until Thursday before cooking. The cure is to prevent Botulism during smoking and does not stop raw, ground meat from going bad. __________________ KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill