Ferment? In casings or pan?

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Timber II

Meat Mopper
Original poster
SMF Premier Member
Oct 15, 2023
Swamp east Missouri
Ok guys - taking a long weekend off from duck hunting and gonna make a deer SS batch with fermento. It’s the steve rinella MeatEater recipe I used before.

I’m packing these in brat size natural casings (that I rinsed for weeks and are silky smooth)

Question is after I mix and double grind and add fermento, should I stuff and hang in fridge for 2 days to ferment? OR should I ferment in pan 2 days and then stuff and smoke?

Thanks in advance. I’m looking forward to this - will be the first smoke since you guys helped me with so much! Have foot pedal for grinder, have a smoke tube and the PID is ready to go. Did I mention the silky smooth casings……
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