Cure and rest time?

jaxon2

Newbie

Original poster

Jan 3, 2015

18

13

• Mar 18, 2017

• #1

Got some meat thawing and usually I mix the ingredients, stuff and let rest in the fridge overnight. I was wondering if its necessary to do this or if a person can stuff the casings, let air dry before putting in smoker? Im doing summer sausage and snack sticks. Thanks

 

rod g15

Smoke Blower

Feb 27, 2013

108

14

Alta Vista, Iowa

• Mar 18, 2017

• #2

I believe the overnight rest helps the cure do its thing. But being as it is ground meat the cure is able to get to all areas in the meat quickly so it needs a shorter rest or even put in the smoker almost right after mixing. Wait for someone to second that before you go smoking just to be sure.

 

wild west

Smoking Fanatic

Apr 25, 2016

494

113

Saskatoon Saskatchewan

• Mar 18, 2017

• #3

Smoke away. Resting won't do anything for the cure but will help the flavour develop. Let dry at room temp for at least an hour. There are plenty of recipes by reputable sausage makers where you mix stuff dry and smoke right away.