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Question about storing sausge for smoking a day later

post #1 of 15
Thread Starter 

I want to try smoking some bratwurst this weekend however time is an issue.  I'm wanting to make the brats this morning and then smoke them tomorrow afternoon however in the directions for one of my bratwurst kits says to not leave them in the refrigerator for more than 24 hours and this will be (not by much but it will be) and I'm using the cure from that kit.  How long can these be stored before smoking?

 

Thanks

post #2 of 15

IMO that would work just fine and especially since you have the cure in them.

 

Be sure to take out of the fridge an hour early because they need to warm up and will likely sweat a little.  Then in the smoker at 130° or so to get them dry before you add the smoke.

post #3 of 15
blaster, morning...... I would follow the directions on the packaging.... Delay the making of the brats..... that will give you the freshest best product....
I do not know the reasoning behind the 24 hour "rule".... but someone has a good reason for that statement... probably some food scientist that gets paid a bunch to make those decisions....

Dave
post #4 of 15

The brats will be fine in the fridge for 24 hours, and with cure they might be even better as they "set" during that period.

post #5 of 15

Be sure to verify that there is actually cure in the kit.

I bought some kits a while back that were actually just seasonings.

Ed

post #6 of 15
Thread Starter 

Sorry for the late reply.  The kit had 2 packs of seasonings and 2 packs labeled cure.  I mixed everything the morning before and stuffed and then let them sit in the fridge till I got back from my KCBS CBJ class the next day.  Put them on the smoker till the cases were dry and then added smoke for about 3 hours and then let them go till IT of 152.  They turned out AWESOME!!



 




IMG_20140404_115837_753_zpsyzi8jjyw.jpg

IMG_20140405_231634_986_zpslrvw1lai.jpg

post #7 of 15
They sure look good....... icon14.gif
post #8 of 15


IMG_20140405_231634_986_zpslrvw1lai.jpg

 

Fine looking sausages!  Nice job  thumb1.gif

post #9 of 15

Nice job!

post #10 of 15
Quote:
Originally Posted by blaster54738 View Post
 

Sorry for the late reply.  The kit had 2 packs of seasonings and 2 packs labeled cure.  I mixed everything the morning before and stuffed and then let them sit in the fridge till I got back from my KCBS CBJ class the next day.  Put them on the smoker till the cases were dry and then added smoke for about 3 hours and then let them go till IT of 152.  They turned out AWESOME!!

 

 

 


IMG_20140404_115837_753_zpsyzi8jjyw.jpg

IMG_20140405_231634_986_zpslrvw1lai.jpg

Very nice indeed............:Looks-Great:

post #11 of 15

Really nice looking sausage man!  Good job on that.  I have never smoked my brats, I usually just grill them up.  But after seeing the end product here I am on that.

 

thanks for sharing.

 

Aaron.

post #12 of 15

They look great, what kind of wood did you use?

post #13 of 15

nice job all the way around.I think the 24 hours is close enough to your real time. Having said that pork that is held too long from stuffing to smoking and finishing does tend to stiffen up. I would record some comments : color , texture , odor and what I call bite appeal. Next time do it strictly according to directions and compare. I can say that I have made Smoked Kielbasa smoking and finishing it after letting it set about an hour or so. And I have made it finishing it the following day. Both are very good but I think the shorter set time produced a more juicy and tender sausage while retaining its good sausage characteristics This is based on using cure #1 or Prague Powder #1. Very good job. They look very professional!!! I would scorf them up anytime !! Happy SM. Weisswurst

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Shoebe View Post
 

They look great, what kind of wood did you use?

 

I used a mixture of hickory and cherry.

Quote:
Originally Posted by weisswurst View Post
 

nice job all the way around.I think the 24 hours is close enough to your real time. Having said that pork that is held too long from stuffing to smoking and finishing does tend to stiffen up. I would record some comments : color , texture , odor and what I call bite appeal. Next time do it strictly according to directions and compare. I can say that I have made Smoked Kielbasa smoking and finishing it after letting it set about an hour or so. And I have made it finishing it the following day. Both are very good but I think the shorter set time produced a more juicy and tender sausage while retaining its good sausage characteristics This is based on using cure #1 or Prague Powder #1. Very good job. They look very professional!!! I would scorf them up anytime !! Happy SM. Weisswurst

I will agree while they are good they aren't as juicy as other brats I've had.  Still very much delicious and they won't last long but next time I won't let them sit as long as I did.  Just didn't have much time from the time I got home from my judging class till bed time

post #15 of 15

Them there look like some great looking snausages. 

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