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Six days in the fridge

post #1 of 11
Thread Starter 
I have cure #1 in it.

Too long?
post #2 of 11

Pork sausage ?

post #3 of 11
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

Pork sausage ?

Pork sausage and deer.....

5 lbs.... cure salt and spices
post #4 of 11

If you are talking, you mixed a batch of sausage with Cure, Salt and spices and not gotten back to it...Let your Nose be your guide. The Cure has added protection to the raw meat but get to finishing it, tomorrow, or freeze it until you have time to smoke it.  If already cooked Smoked Cured Sausage...Eat it or Freeze it...JJ

 

Oopps didn't see your follow up...Get to it or freeze it...JJ

post #5 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

If you are talking, you mixed a batch of sausage with Cure, Salt and spices and not gotten back to it...Let your Nose be your guide. The Cure has added protection to the raw meat but get to finishing it, tomorrow, or freeze it until you have time to smoke it.  If already cooked Smoked Cured Sausage...Eat it or Freeze it...JJ

Oopps didn't see your follow up...Get to it or freeze it...JJ

Thanks Bro....

Its smoking in the mes at 170 right now...

Pull at 152 ica bath and eat one freeze the other.
post #6 of 11

Cool...Be waitin' for pics and info on what and how you made it...JJ

post #7 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Cool...Be waitin' for pics and info on what and how you made it...JJ

About 14 hours out. Lol
post #8 of 11
Thread Starter 


Done.

Man is it good.

Unbelievable. Mmmmmmm
post #9 of 11

Looks great but...No Recipe...Never Happened!  Oh wait that's Qview...:biggrin:...JJ

post #10 of 11

Looks awesome!

post #11 of 11
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Looks awesome!

Thanks Al. I was amazed they turned out as good as they did.

Moist. Tender. Full flavored. Smokey.

Wow
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