How long do I let meat sit before smoking.

Discussion in 'Wild Game' started by basher, Dec 10, 2015.

  1. basher

    basher Fire Starter

    Hi guys, I've been looking everywhere and can't seem to find a good answer to my question. My brother and I got a couple deer this year and decided to do it all ourselves. I made about 70 pounds of fresh sausage and I did one batch with cure to put in the smoker can I put it in right away or do I need to let it cure awhile? Thanks gonna be my first cold smoke with the amnps can't wait.
  2. mowin

    mowin Master of the Pit

    I know the Summer Sausage kits say to let it cure overnight. I'm sure someone with more experience will chime in shortly.
  3. basher

    basher Fire Starter

    Ya I read that somewhere along the way then I read of guys letting it sit for a few days think I'll just do over night.
  4. smokerjim

    smokerjim Meat Mopper

    i let it sit over night, but if you don't i would smoke it at a higher temp and get it to 145 under 4 hours to prevent meat from going bad.
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    You can mix, stuff, smoke all in the same day no problem....BUT,,,, To get the flavors to "come together" I will either mix and stuff the night before and smoke the next day ,,,,, or just mix night before, then next day stuff and smoke  All these scenarios are fine,, Just make sure you have the right amount of cure for a low smoke[​IMG]

    Congrats on getting the deer!! 

    Good luck and let us know how it goes

    A full smoker is a happy smoker 

  6. basher

    basher Fire Starter

  7. basher

    basher Fire Starter

    I take it that didn't work
  8. basher

    basher Fire Starter

  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    There ya go!! now that is what I'm talking about!! That looks great so far,, recipe?? 
  10. basher

    basher Fire Starter

  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I think you did well,, I have never used accent,, but yep extra pepper flakes are always a good deal

    Cant wait for the money shot.

    Good Job 

  12. basher

    basher Fire Starter

    Got a bit of shrivel I think it must have been the temp swings went up to 180 once on the maverick. We finally got some snow today so I had a tub of water and snow ready beside the smoker for the bath that was nice.
    Last edited: Dec 11, 2015
  13. basher

    basher Fire Starter

    Casing is a bit tough and the meat is a little mushy thinking we didn't get it stuffed quite tight enough. 4 hours with the amnps was a bit much to will probably just do 2 hours on the next batch.

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