Curing Summer Sausage?

[rwilli]

I am starting some summer sausage this weekend and the recipe I am using calls to cure the meat in the refrigerator for several days, I am thinking a week (7 Days) should do, but am not sure. I would appreciate any advice as to how long several days is.


Thanks,

Bob

 

[motocrash]

2 days is plenty,if you went 7 and are using pork,it might be too hammy tasting.
Here is a step x step thread of disco's from a few days ago.
https://www.smokingmeatforums.com/threads/ofg-summer-sausage-step-by-step-and-video.283803/

 

[chopsaw]

how long several days is.

That depends , on vacation or in the hospitle ?

2 days in fridge is good . I do 24 hours , but I just started adding TSP-X starter culture to mine , and let it hang over night @ 65 degrees . Smoke the next day to 152 , then I hang in the basement ( about 60 degrees ) for 7 days . Not sure how much weight it lost , I go by the firmness of the chub . By far the best batch I've done .


To the point of the question I would say under refrigeration 24 to 48 hours is good .

 

[rwilli]

I am starting some summer sausage this weekend and the recipe I am using calls to cure the meat in the refrigerator for several days, I am thinking a week (7 Days) should do, but am not sure. I would appreciate any advice as to how long several days is.


Thanks,

Bob

Thanks folks