Spices and resting

Discussion in 'Sausage' started by bones1948, Feb 15, 2010.

  1. When making sausage whether it is summer sausage, brats, or any sauage after grinding and mixing in the spices should you let it sit in the refigerator 24 hours before stuffing?

  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I would stuff first if the recipe calls for setting in the fridge. The longer it stays in the pan the harder it gets to stuff without adding more water (in my experience).
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    We always mix the night before and then stuff them the next morning and put them in the smoker. We add a little warm water (to keep your hands from freezing) in the morning and give them a little more mixing love and then stuff them and get them to the smoker.
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    I stuff first then let set until smoker. I only have 1 clean up that way.

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