How along Can I Let Sausage sit in The Fridge Before Smoking?

[SH0RTS]

Just wondering about the green onion and pork sausage you talked about over a month ago
we asked and no answer
Just wondering, that's why i brought your post back up

Thanks

David

Sorry bout that. The brisket/jalapeño/cheese came out great as usual. The all pork, green onion sausage was just meh. I put a little more chopped green onion in the grind that it called for, but I'll be damned if I could taste any green onion flavor in it. The other thing is, i need to figure out is why the all pork sausage splits so easily when cooking it on the grill or stovetop. I keep my temps at 300 or less, so as not to over cook it, since i got it up to 150ish internal temp in the smoking process.

 

[DougE]

SH0RTS have you looked in to buck board bacon (BBB) made from pork shoulder or butt? I have a butt in the fridge for the sky high price of $1.49/

I mostly do buckboard because of cost and ease of availability, but we really like it better anyhow.

 

[SH0RTS]

Pork belly prices are outrageous these days! I was at Costco a week ago and I couldn't justify the $4.99 / lb

@SH0RTS have you looked in to buck board bacon (BBB) made from pork shoulder or butt? I have a butt in the fridge for the sky high price of $1.49/

Not knowing your location, I don't have recommendations on shopping.
I'm in central Florida and when I get a taste for pork belly, I pick up a smaller portion at Publix. Price still high, but all I want is a meal or two of braised side pork

I called a couple Publix stores. They didnt have any. I worked there briefly to get some meat cutting time logged in earlier this year. They dont get much on the regular because its not a big seller. They will order it if someone requests it

 

[Fueling Around]

You have about a week or so in the fridge, so all is well. Post up when all done.

Yes. Cure #1 prevents the meat from getting ... funky
Never let it go that long with fresh (no cure#1) sausage. 2-3 days is the longest I will go.

 

[Fueling Around]

I called a couple Publix stores. They didnt have any. I worked there briefly to get some meat cutting time logged in earlier this year. They dont get much on the regular because its not a big seller. They will order it if someone requests it

Last winter (Snow Birder here) we shopped at Water Tower or Sunrise City Publix in Kissimmee. Between the two, they always had pork belly in the cooler.
Moved west and the Publix here have not had belly.

 

[DougE]

Only uncured belly I ever see in any of the regular grocery stores around here is the pre-seasoned stuff cut into strips like you'd use for burnt ends, or in some other recipe. No whole slabs that you'd make bacon from.

 

[Brokenhandle]

I'd ask about pork belly in any stores you visit. I asked in a local store that didn't carry it, they said could order in, take a couple weeks. Shortly after that they almost always have it on hand.

Ryan

 

[DRKsmoking]

Sorry bout that. The brisket/jalapeño/cheese came out great as usual. The all pork, green onion sausage was just meh. I put a little more chopped green onion in the grind that it called for, but I'll be damned if I could taste any green onion flavor in it. The other thing is, i need to figure out is why the all pork sausage splits so easily when cooking it on the grill or stovetop. I keep my temps at 300 or less, so as not to over cook it, since i got it up to 150ish internal temp in the smoking process.

All good.
Thanks for getting back about this. too bad about not getting a good flavour. maybe just chopped fine instead of in the grinder for the onion. I am not sure either.
On the grill I have some of mine and store bought sausages split if my temp is too hot , so maybe less than 300 on the grill ,

Thanks


David