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Maximum curing time

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kbeyer

kbeyer

Newbie
Original poster
Aug 8, 2012
6
10
I plan on smoking some sticks and summer sausage this Saturday. I would like to stuff them and put them in the fridge so I can start smoking early Saturday. My problem is I can't stuff them Friday so I'd have to do them Thursday night. Is that too long in the fridge with insta cure #1 and encapsulated citric acid mixed in the meat? Wasn't sure if there was a maximum time before they had to go in the smokehouse. Thanks.
 
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just wanted to follow this post......Good luck....with them sticks.......
 
Not sure about the citric acid but I have chopped and seasoned my meat using cure #1 on a Wednesday, then ground on Thursday, then smoked on Friday more than once and it's turned out great. 
 
Many times I've made large batches of ground meat jerky and frozen the formed strips for later use with great success.  This allows one to break up the block of time required to prepare your smoked meats.  Last night I ground up 8 pounds of cross-rib and round roasts, seasoned the meat, re-ground, shot it into jerky strips, and stuck it in the freeezer.  Later this week I'll pull it out, thaw it in the smoker, and put some smoke to it.

Perhaps you could freeze the stuffed sausages, then thaw and smoke them as time permits.

Good luck,

Scott Phillips

Star, ID
 
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