Smoking summer sausage

Discussion in 'Roll Call' started by rmazey, Jan 12, 2010.

  1. Had planned on smoking some venison summer sausage tonite, but took too long stuffing it. Will it be ok in fridge for another day or two before i smoke it or do i need to smoke immediately? Any help / advice greatly appreciated.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Good luck with your smoke and it was nice chatting with you
     
  3. tlzimmerman

    tlzimmerman Meat Mopper

    Try to get it in an airtight container....keep as much air off it as possible and it will keep for a day or two. After mixing the cure into the sausage, I've been told you should always wait at least overnight before smoking to allow the cure to do its business.
     
  4. melleram

    melleram Smoke Blower

    you already have it stuffed? If so then You are good to go for at least 24 hours. If you didnt have it stuffed it could be a problem because as it sits, the cure works and the sausage gets sticky and can be very difficult to stuff.

    I always grind, mix and stuff one day then smoke the next day, you need to let it sit awhile to let the cure work on the meat. I dont know how it will react over 24 hours though.
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    We usually stuff and then smoke the meat the next day as well. You should be fine as long as you keep them cold.
     
  6. warthog

    warthog Smoking Fanatic

    Welcome to the SMF. Enjoy your stay!
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

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  8. etcher1

    etcher1 Master of the Pit

    Welcome to the SMF forum, You came to the right place. Good people and good info
     
  9. If you used cure #1 or tenderquick or a seasoning pack that included cure, the cure will keep the meat from spoiling. No problem with your current plan of attack.

    In fact, ground meat is not fully cured for 36 hours after the cure is added. Then after that it has prolonged preservation characteristics.
     
  10. brohnson

    brohnson Smoking Fanatic

     
  11. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy, welcome aboard!!
     

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