Six days in the fridge
- Thread starter frankerector
- Start date
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- May 12, 2011
- 22,172
- 7,150
If you are talking, you mixed a batch of sausage with Cure, Salt and spices and not gotten back to it...Let your Nose be your guide. The Cure has added protection to the raw meat but get to finishing it, tomorrow, or freeze it until you have time to smoke it. If already cooked Smoked Cured Sausage...Eat it or Freeze it...JJ
Oopps didn't see your follow up...Get to it or freeze it...JJ
Oopps didn't see your follow up...Get to it or freeze it...JJ
Last edited:
Thanks Bro....
Its smoking in the mes at 170 right now...
Pull at 152 ica bath and eat one freeze the other.
- May 12, 2011
- 22,172
- 7,150
- May 12, 2011
- 22,172
- 7,150
Thanks Al. I was amazed they turned out as good as they did.
Moist. Tender. Full flavored. Smokey.
Wow
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