Air drying fresh sausauge

[crazzycajun]

like the tittle says how many of you air dry you fresh sausage brats etc after stuffing before you vacuum seal or package. Any advise on it either way much appreciated.

 

[smokinq13]

Personally me, I'll stuff and then let them in the fridge uncovered overnight before vacuum sealing them , i dont know if it does anything like letting them bloom or for the seasonings to dissolve more into the meat but i just feel like its good to do that to them... maybe run some trails and see if there's any differences

 

[jimmyinsd]

we often let fresh sausage sit in the fridge loosely covered for a day before packaging and freezing. I think it firms the sausage up and helps the casings as well. we typically go old school and wrap in freezer paper instead of vac sealing, but thats just for quickness.

 

[Gwanger]

like the tittle says how many of you air dry you fresh sausage brats etc after stuffing before you vacuum seal or package. Any advise on it either way much appreciated.

been a sausage maker for a while, I always allow sausage to dry in frig in order to let sausage bloom, and even more important if you are going to smoke after blooming best temp for drying sausage before smoking is at 130 deg.

 

[crazzycajun]

Thanks for the insight guys fairly new to fresh sausage.

 

[crazzycajun]

First batch of mossy mo philly cheese brats used the jerky gun since it was only 4# what a pain next time definitely using the stuffer. The fry test was awesome on the grill tomorrow night.the wife is making ham and beans from last weekend smoke. Thanks again to all the good folks at smf

 

[SmokyMose]

I've gotten into the habit of using cure even with fresh sausage just so I can let it air dry a bit (it tends to be a little wet after stuffing) before letting it sit in the fridge a day or so....

 

[DanMcG]

Leaving fresh sausage at room temperature really isn't a good practice. Let everyone else said, I stuff, then refrigerate it overnight to let the flavor develope.

 

[tx smoker]

"like the tittle says how many of you air dry you fresh sausage brats etc after stuffing before you vacuum seal or package. Any advise on it either way much appreciated"

This may not qualify as advice but it may show the difference between the time it's stuffed and the next day after hanging in the fridge overnight.

This is immediately after stuffing


Next day prior to vac sealing


As you can see, there is a significant difference in color. I don't know if this is what some call "bloom" as I've read about, or whether "bloom" only happens after it's been smoked, which I've also read. All I can say for sure is that I see a noticeable difference in color and depth of flavor if I let the sausage go overnight. One thing to note however, if you're not able to hang the sausage but use a tray of some sort to let it rest on, make sure to flip the sausage over at some point. The part that's on the bottom will not get any air and it won't "bloom" otherwise.

Hope this helps,
Robert