Kansas Dad,
Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.
Snack sticks and smoked meat stabilizer
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I was going to use smoked meat stabilizer for the first time in my snack sticks. I was wondering if I could mix the seasoning and hold overnight and then add smoked meat stabilizer the next day before stuffing or if I even needed to do that. Do you get enough flavor in the meat without holding overnight
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Bozy Smoked meat stabilizer is a cure accelerator so there is not really a need to add to meat after holding overnight. Also if you are going to hold overnight stuff your casings when you are done mixing the meat, it’ll be a lot easier on you and your equipment to do it that way. As far as flavor development, I’ve never had any issues when using a cure accelerator and going straight to the smoker.
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AdamCA Thanks for the info. Looking forward to trying it .Great site getting a lot of useful info here.
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