sausage making interuption.

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unclejhim

Meat Mopper
Original poster
Mar 14, 2013
223
52
Folsom, La.
I am in the process of making some Chicken sausage. I have the meat all ground up and in the fridge, plan to stuff into casing tomorrow.

Dr. 's office just called and want me to come in tomorrow. If I can't stuff the meat tomorrow can I freeze it to stuff at a later date? The following couple of day's won't work. If push comes to shove I'll just make a bunch of burgers 10 lbs. worth, really had my taste buds for sausage
 
Can you mix and stuff it today and then let it sit in the fridge for a few days before smoking/cooking?  Or mix, stuff and freeze already stuffed would be better than freezing ground, thawing an stuffing later IMO. Or do this tomorrow after the Dr visit? Was it going to be fresh sausage or have cure in it?  Cure would extend the sitting time pre-cooking.
 
The meat is all mixed and ready to stuff. I hope Dr. visit gets done so I can stuff into casing but I just want to know my options. I have aprox. 10 lbs. half was to be fresh and half into smoker, cure was added to all of it.
 
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