I ran out of hog casings

[RhoneRanger]

Good day!

So I ground up a bunch of venison and made an excellent sausage, and I have about 3 lbs of meat left because I did not get enough casings. What is the best route as the meat will soon be too hard to stuff.

Can I keep the meat in the fridge overnight until I get more casings? Will freezing the meat stop the curing? What else can I do with this?

Thank you!

 

[Winterrider]

Keep overnight will be fine, or just use the 3# as seasoned burger for taco,chili, fatty etc

 

[RhoneRanger]

Thank you so much Winterrider! I am new here, and have been perusing this forum for over 2 hours now. What great experience and knowledge!

I love cooking and smoking, currently all I have though is a water / wood chip smoker and want to move up in the world :) It serves its purpose, but its not quite the same to me.

I did think about that, vacuum seal 1# packages for tacos or spaghetti or something, but I really wanted to keep the brats as I am dividing amongst the hunting partners.

 

[InThePittBBQ]

Where you located? I always have plenty on hand come grab some if your close.

 

[Rafter H BBQ]

You could try this method of rolling & smoking, posted on @Bearcarver Step By Steps!

http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview

 

[RhoneRanger]

That looks awesome WaterinHoleBrew! I will definitely try that next round.

 

[smokerjim]

You could add a little water to loosen it up enough to stuff.

 

[RhoneRanger]

Ya I did. I went to the butcher, said I need about 15', the butcher said "You were just here..." I said I know, so he went in the back, came out, and said "here, don't run out again" and GAVE me about 100' . No charge. I got the mix cold, it was kinda stiff so I loosened with water. It was quite difficult and did not really want to go through the stuffer (it was closer to 5 lbs), but I finished it off. Thank you all for your help!