Six days in the fridge

Discussion in 'Sausage' started by frankerector, Jan 8, 2016.

  1. I have cure #1 in it.

    Too long?
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Pork sausage ?
     
  3. Pork sausage and deer.....

    5 lbs.... cure salt and spices
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
    Last edited: Jan 8, 2016
  5. Thanks Bro....

    Its smoking in the mes at 170 right now...

    Pull at 152 ica bath and eat one freeze the other.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cool...Be waitin' for pics and info on what and how you made it...JJ
     
  7. About 14 hours out. Lol
     

  8. Done.

    Man is it good.

    Unbelievable. Mmmmmmm
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great but...No Recipe...Never Happened!  Oh wait that's Qview...[​IMG]...JJ
     
  10. smokinal

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

    Looks awesome!
     
  11. Thanks Al. I was amazed they turned out as good as they did.

    Moist. Tender. Full flavored. Smokey.

    Wow
     

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