quick question, I have meat stabilizer, but I want to hold it in fridge till tomorrow to stuff and smoke, do I add stabilizer, and hold or just hold.



  • I may have messed this up. Meat stabilizer is it a add and process product, or can you add it and hold overnight to process tomorrow?


  • Walton's Employee

    @jf549 It isn’t ideal to hold it overnight and then smoke it as it should be a right to the smokehouse process but it isn’t going to cause any health issues. The only thing I can see maybe happening is you might have a little bit of a dry and crumbly product around the edges after thermal processing.

    I am sure you already went ahead and did this so let us know how it turned out!



  • @jonathon
    Yes went ahead, pleased with sausage, new to this so still learning. I used a pork belly in the grind so plenty of fat moisture. Used Masterbuilt smoker with cold smoking attachment, 25 lbs is more than this smoker could handle, after 6 hours finished in oven till thermometer +160, and I wished I would have payed more attention to directions, and coarse ground beef instead of just running it through twice. Next time.

    First time I used the 44lbs mixer to make sausage, very pleased, till now just used it to mix up raw food for dog.👍


  • Walton's Employee

    @jf549 Glad everything came out good! I have one question, you said you were using your cold smoking attachment. When you were smoking, did you add any heat or were you cold smoking? I don’t think 6 hours in a cold smoker (depending on outside temp) would have been enough to cause an issue as you added smoked meat stabilizer, I’m just curious if I was reading your process correctly.



  • My fault, I followed the schedule 120 for thirty minutes, and bump up 10 degrees every thirty till 170, just took sausage a long time to get to temp, ran out of patience and put in oven after 5 plus hours in smoker


  • Walton's Employee

    @jf549 Thanks for the clarification! I don’t think it would have ruined it had you cold smoked it for 6 hours, I just wouldn’t have recommended it!


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Recent Posts

  • K

    @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.

    read more
  • T

    @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

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

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