Hey, guys please bear with me,I'm new to this sausage making thing and I don't fully understand the curing thing yet.I have a few questions before I make this batch I have 12 lbs of pork shoulder I'm grounding up to make sausages .But would like to freeze so,me to smoke later or bbq whatever I feel like that day
1 After adding the cure to the mix do you have to let the meat sit in the fridge before stuffing?
2 After stuffing do you have to let sausages sit out before packaging and freezing?
3 I've read about hanging them in a cool place for days could someone explain this a little more in detail, please?
thanks for being patient guys