...after I've added the TQ and spices?
Last night I ground up 3 pounds of pork butt and made my first attempt at Italian Sausage, I also have 2 pieces of bellie curing for Chinese Bacon, TQ, 5 spice and some rice wine and 1 piece following Bear's recipe, tonight is the 9th day and it was my intention to stuff the sausage into the hog casings Gary sent and finish prepping the bacon to smoke along with the sausage tomorrow.
I have a small problem, I did something stupid this afternoon, I'm not as young as I think I am and while carrying some heavy particle board I ripped my biceps muscle loose at the elbow in my left arm, tomorrow I have to see a specialist to schedule surgery, so that means no smokin' tomorrow and I go to church on Sunday ...incidentally, the surgeon's name is Dr. Belli, how ironic!
Hence my question, do you sausage and bacon experts think I can still stuff the sausages and prep the bacon Sunday night and smoke on Monday and it will still be safe to eat, if so I'll tell the surgeon he ain't cuttin' me on Monday, ...what do you say?
(I'm now officially Bear's one armed man hiding out in Tahiti)