Stuff the night before???

Discussion in 'Sausage' started by frassettor, Aug 12, 2008.

  1. frassettor

    frassettor Fire Starter

    I will be making some of PS Seasonings summersausage this weekend, AND some hotsticks from the sausage maker...Now my question, Could I mix and stuff everything the night before, then smoke the next morning? Or will that screw everything up seeing how the cure has been sitting in the meat overnight without beeing smoked/ cooked?
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    naw, not in my experience
  3. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    I believe that you want the sausage to cure overnight before you smoke them , the cure is what makes them safe to smoke at low temps'll be fine , IMHO.
  4. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    [​IMG] I don't know for sure, I stuff them and place the lug they are in in the fridge overnight. I like them to smoke most of the day in a homemade refrigator smoker. I use the remote thermometer probe to keep an eye on them in the smoker. Once they get past 170 deg aren't they safe? I freeze them anyway. Rich.
  5. richtee

    richtee Smoking Guru OTBS Member

    I always store the sausage for 24 hours chilled after stuffing. Gives it a chance to dry a bit. It's not gonna cure any more than it has before ya stuffed it. Store on paper towels to absorb excess moisture is what I do.
  6. smoked

    smoked Master of the Pit OTBS Member

    yup.....good advice here......[​IMG]
  7. I always stuff the day before, then when I wake up around 5 or 6 I hang from dowels to get the temps down some and also helps them to get a little drier. Then I start to smome around 8 or 9. Again all good advice given to you already.
  8. fireguy

    fireguy Smoking Fanatic

    as everyone else said... stuff and refer over night. id smoke it to no higher than 155 internal temp myself... otherwise it seems very dry. i try to keep mine tween 150 and 155. good luck
  9. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    I always let my sasuage rest in fridge up to 24 hrs is rite on using paper towel to remove moisture...they will drain can be a mess.. you will be fine, many good sasuage makers here..great place to learn..keep asking about some qview of finnished product?[​IMG]
  10. seaham358

    seaham358 Smoking Fanatic OTBS Member

    I always put them in the frig over night.. The Hi- Mountain kits say to wait 24? hours before smoking.. It may be less then 24, I remember 24 from one of them kits :)
  11. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Ya I always but mine in the frig. over nite
  12. justsmoke2

    justsmoke2 Smoking Fanatic

    What kinda of stuffer are you using? When doing summer sausage I have let set over night then stuffed in casings let rest until they come up to room temp. I usually start them at about 160 for the first hour then take the heat up like 200 for an hour then finish off at 250 to 275 to 150 internel temp. Then at which I give them an ice bath til they drop down to 110 internal temp let rest after that.
    I found on the beef sticks or pepper sticks is to stuff them when first mixed and then rest to room temp and use the same temp run. Because of the size of pepper sticks letting rest over night I can not run the meat thru stuffer.
    The reason I start at 160 area is to help dry the casings out. After the first hour is when I start the smoke. Now if you like to add a little kick to it I add cayenne pepper 1/3 teaspoon to a lb of meat. It should leave you just enough kick as the more you the more you notice. I also dont hang mine I lay them right on the rack also. I also have the GOSM Big Block.
    The problem I ran across was the ends over cooking so after a couple hours I foil the ends a couple of inches but thats just one of the quirks I have with my smoker. I have also used the hi temp cheeses and I order them in large amounts and then refreeze in 1lb bags. They keep like 6 months in the fridge but last along time if froze.
    Hope I have helped you some and happy smokeing
  13. tsulcoski

    tsulcoski Smoke Blower

    Any type of meat I have ever put in the smoke house has been cured at least 24-48 hours. Generally I grind and mix seasoning, refrigerate24-48 hrs the ad some water and mix again before I stuff it into the casings. Been good to me for over 30 years of making sausage and kielbasa

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