ruppy41 last edited by
i was going to mix & stuff kielbasa today but won’t be able to put in smoke house till thursday is that to long to hold? i used #1 cure, i know to hold for 12 hrs. also your casing # 2301400 pre soak or not ? edible or not ? don’t remember
@ruppy41 I have let my mix set for a few days in my refrigerator bagged up before smoking it. I have never had any issue as long as it was kept cold.
@ruppy41 You will want to soak those casings for 10 minutes in warm water. As far as I know, as long as you mix and stuff in the same day you should be fine to hold it longer than overnight. If you waited a day before stuffing you might have a hard time pushing the meat through the stuffer. I’m sure someone will be along shortly to correct me if I’m wrong on that.
@ruppy41 Sorry about the delay on an urgent post, I was making a 100 lb of snack sticks all day yesterday. You should not have any problems, its not ideal but it shouldn’t cause any issues that you will notice.
@Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.
let us know if any of this is helpful.
@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
@Dave-R Interesting. I would have not expected that much difference between the two.