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How long does mince survive in sausage casing?

Lord Montgomery von Agoho

SMF Premier Member
Joined Oct 19, 2020
Hi there,
I’ve mixed and stuffed a batch of frankfurter meat that has spices and per 1000g used 18g salt and 2.5g cure 1. It calls for drying for one hour before smoking and then boiling it to a reasonable internal temperature.

Unfortunately I don’t have time to start the smokehouse tonight so my question is, will the meat be ok to smoke tomorrow morning (about 16 hours after grinding and stuffing) or is it dead? Also, should I store it in the refrigerator covered of should it be exposed?




Master of the Pit
OTBS Member
SMF Premier Member
Joined Jan 14, 2014
You'll be fine waiting a day I would leave uncovered to let casings dry but that's me

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