Hi Mountain Polish Sausage Kit - no more than 24 hours in refrigerator before smoking

Discussion in 'Sausage' started by ankle deep, Dec 15, 2011.

  1. ankle deep

    ankle deep Newbie

     I'm using a Hi Mountain Polish Sausage Kit. I just finished stuffing the casings and the sausage is in the refrigerator for 12 hours prior to smoking and cooking.  I noticed the directions state the sausage should be refrigerated for at least 12 hours but no more than 24 hours.  Why?  I'm looking at my schedule for tomorrow (kids band concert etc) and It may be tough to smoke and cook these things prior to 24 hours.  Is this a botulism issue?  Is it OK if they stay refrigerated for longer than 24 hours if I maintain a temp less than 40 degrees?      

    Thanks in advance!                                                                                                                                                                                                       
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    The question is

    1 did you put cure #1

    2 when you say longer than 24 is it 26,30,48,65, hours longer ?

    i did sausage an left it for 30 hours in the refrigerated an it was ok but it had cure 1
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You will be fine as long as you used the HM cure pack or some cure #1

    I have had cured and mixed in a fridge for 3 days and been fine. Dont think i would go longer unless you froze it.
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Yeah what they said!!  ^^^^^^^

    12 hours for the stuff to meld.

    More than 24 it will start to go bad.

    Last edited: Dec 15, 2011
  5. Was just going to ask the exact same question. I have a High mountain polish sausage kit and a Summer sausage kit. And seen the "no more than 24 Hour before smoking" in the directions.As long as its in the fridge and cool and the cure pack is mixed in I think it will be fine for a cpl days.I sure hope so I Have 20 lbs of pork ground up and 40 lbs of Venison that I'm mixing up and stuffing tonite. Going to start smoking Saturday Morning. doing 30 lb in the MES and 30 lb in the UDS. Going to be a Fun weekend.
  6. ankle deep

    ankle deep Newbie

    Yes, I used the enclosed cure pkt.  Thank you for the replies.  I agree, from all the reading I have done since my first post I should be fine.  Any idea why the Hi Mountain folks are stuck on 24 hours?Thanks everyone for the follow up
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF and hope to see q-view beginning to end

  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   Glad to have you with us!

    You should go over to roll call & introduce yourself, so we can all give you a proper SMF welcome!
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    At first I thought they might be using a low dose of nitrite in the mix, so you'd get the nice red color but not the full effect of the cure. or maybe they had a cure accellerator in the mix to speed up the cure.

    After checking out their site, I found the ingredent page that give the breakdown of the cure. Looks good, if I did my math right the nitrite in the cure works out to 150 PPM  and no accellerator in the mix.

    So I suppose it's just to cover there butts.

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