Hi all,
All set for a morning of sausage making.
Today I had planned to do my first batch of smoked sausages.
I have just realized that most recipes, although not all, call for the mix to be refrigerated for 24 hours before smoking.
Is it possible and safe to stuff, leave a few hours then smoke?
Thanks, John
All set for a morning of sausage making.
Today I had planned to do my first batch of smoked sausages.
I have just realized that most recipes, although not all, call for the mix to be refrigerated for 24 hours before smoking.
Is it possible and safe to stuff, leave a few hours then smoke?
Thanks, John