how long to wait before smoking?

[panfisher]

Do I really need to refridgerate the stuffed sausages overnite, or can I get by with just refridgerating a couple of hours--say 4? Just wondering cause I want to get to it. I think It'll take me 4 batches in the smoker to get 15 pounds smoked. Would like to get a couple out of the way today if at all possilble. Also how do you guys do it in your smoker. I have a MES and ripped down some oak for hanging sticks, and thats how I do it. Just wondering if anyone lays the sausage on the racks. I think if I did it that way I could get more in the smoker.

Thanks, Jeff

 

[bbally]

The hold time in the cold is important for texture and flavor combination of the essential oils disolving in the fat.

I would not skip the cold time.

Yes you can lay sausage down on a rack. It will get rack lines, but if you grill it to finish after storage, it will have rack lines anyway.

 

[werdwolf]

You might be able to get a little more in, but everyplace the racks are or the sausage buts up against itself no smoke will penetrate. I bought some small stainless steel hooks from ACE and hang from my top rack. I also use toothpicks at the bottom to keep the links apart.

As I understand it the overnight is to allow the cure to set up also. I don't know the shortest time for this.

 

[uncle_lar]

I use insta cure for my smoked sausage and have notice no difference in smoking right away after stuffing, and doing the 2nd batch the next day. it all tastes and looks the same