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New to sausage and a rookie at sticks

post #1 of 5
Thread Starter 

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.

post #2 of 5
As long as you're using a cure, you should be fine with a 48 hour sit in the frig. I actually prefer to let mine rest in the frig for at least 24 hours to let the seasonings meld and for the cure to work its magic.

The mix packs you plan to use will have a cure in them. Just make sure everything is clean and cold, you'll be fine.

Good luck and post some QView!
post #3 of 5

Like CB said.. a couple days. If they hang too long in the fridge the casings will dry out, harden and become tough..........

post #4 of 5
Thread Starter 


Thanks for the info I will try a start to finish Qview if I can figure out how to

post #5 of 5
Quote:
Originally Posted by SMOKIN POP-POP View Post


Thanks for the info I will try a start to finish Qview if I can figure out how to

The main thing is to have fun making your own creations. If you have any questions, just ask, none of us knew anything about making sausage when we first started. Well, most of us didn't, I think a few on this forum were born with sausage knowledge!

Another thing, once you get the pre mix sausages down, you can start adding some items to the mix and start coming up with your own recipes. Lots of ways to have fun with this hobby.
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