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Smoking summer sausage

post #1 of 11
Thread Starter 
Had planned on smoking some venison summer sausage tonite, but took too long stuffing it. Will it be ok in fridge for another day or two before i smoke it or do i need to smoke immediately? Any help / advice greatly appreciated.
post #2 of 11
Good luck with your smoke and it was nice chatting with you
post #3 of 11
Try to get it in an airtight container....keep as much air off it as possible and it will keep for a day or two. After mixing the cure into the sausage, I've been told you should always wait at least overnight before smoking to allow the cure to do its business.
post #4 of 11
you already have it stuffed? If so then You are good to go for at least 24 hours. If you didnt have it stuffed it could be a problem because as it sits, the cure works and the sausage gets sticky and can be very difficult to stuff.

I always grind, mix and stuff one day then smoke the next day, you need to let it sit awhile to let the cure work on the meat. I dont know how it will react over 24 hours though.
post #5 of 11
We usually stuff and then smoke the meat the next day as well. You should be fine as long as you keep them cold.
post #6 of 11
Welcome to the SMF. Enjoy your stay!
post #7 of 11

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

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post #8 of 11
Welcome to the SMF forum, You came to the right place. Good people and good info
post #9 of 11
If you used cure #1 or tenderquick or a seasoning pack that included cure, the cure will keep the meat from spoiling. No problem with your current plan of attack.

In fact, ground meat is not fully cured for 36 hours after the cure is added. Then after that it has prolonged preservation characteristics.
post #10 of 11
post #11 of 11
Howdy, welcome aboard!!
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