what does bloom mean?
It may mean different things in different situations. Working in meat depts, it refers to the change in the color of the meat. When first removed from the cryovac bag, beef is very dark almost brown. Once the oxygen in the atmosphere gets to it it starts to bloom or turn red. Often this happens when meat is cut from the primal into a steak or roast.
okay with that said, when it refers to sausage. you already have meat that has already been aged, or frozen. will the meat bloom again, or after i make the sausage and put it into casing and put into the fridge. i have heard the phrase, to put into the fridge and let it bloom.
Think of Sausage Bloom like eating Pulled Pork, Soup or Stew the next day...Given some time to age the flavors meld and it taste better. The division comes between guys that bloom smoked sausage at room temp a couple of hours and those that just put it in the refer overnight. I tried both and see no difference. I let my sausage cool on the counter than bag and refer for the next day eating and vacpacking for the freezer...JJ
Absolutely. Most of the last few years I only had 1 refer and the Mrs' was not having uncovered anything smoked sit in the refer to taint everything else....JJ