Smoke sausage straight after stuffing?

Discussion in 'Sausage' started by john128, May 18, 2013.

  1. Hi all,
    All set for a morning of sausage making.
    Today I had planned to do my first batch of smoked sausages.
    I have just realized that most recipes, although not all, call for the mix to be refrigerated for 24 hours before smoking.
    Is it possible and safe to stuff, leave a few hours then smoke?

    Thanks, John
  2. I'm not sure but i think it has to sit for 24rs so the cure has time to do it thing. If you are gonna hot smoke them then you would be fine as long as you get the internal temp past 140 in 4 hours.
  3. I usually grind, mix the seasoning and cure in very well, stuff, hang at room temp 6 to 8 hours and smoke til 151F. Then the ice water bath and hang to dry.

    But allowing them to hang at room temp it will dry the casings. It will take smoke better and now sweat and streak when it goes in the cooker.

    I've been known to finish the cook by poaching. Just depends on what I'm doing.
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Its ready to smoke 4 hrs after the cure has been added
  5. Thanks guys. Appreciate your advice.

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