- Dec 28, 2013
- 2,168
- 1,857
Mixed 10 pounds of summer sausage on Friday evening, stuffed yesterday and back in the fridge until this morning. 2 2.5 pound chubs and 10 8 ounce chubs.
Smoker temp is around 45 degrees, so I threw 10 pieces of sharp cheddar on the top rack and the sausages on the racks below it.
Using hickory/apple mix in the amnps, been smoking about 5 hours now.
Plans changed, so I won't be able to fully cook/smoke the summer sausage today.
Question is, can I pull it, refrigerate it and finish in the next couple of days?
Appreciate any feedback
Smoker temp is around 45 degrees, so I threw 10 pieces of sharp cheddar on the top rack and the sausages on the racks below it.
Using hickory/apple mix in the amnps, been smoking about 5 hours now.
Plans changed, so I won't be able to fully cook/smoke the summer sausage today.
Question is, can I pull it, refrigerate it and finish in the next couple of days?
Appreciate any feedback
