Hello everyone, HAPPY NEW YEAR !!
I have been reading about sausage making for a few days now and was wondering how long can you let them hang at room temp or in the fridge before going to the smoker? I bought some ring bologna, sausage & snack stick kits from Cabelas. I want to make all 25 lbs.
that the kits call for but I don't think my Masterbuilt elite propane smoker will hold everything at once. I am only doing one kit at a time and not sure how many rings or sticks they will make , but it seems like a lot for my small smoker. I want to do 25 lbs. at a time because it doesn't seem worth the work to set up my grinder, meat mixer and stuffer for smaller amounts of meat. Any info would be helpful.