New to the forum but with a question.

Discussion in 'For New Members' started by liquidsmoke, Nov 13, 2013.

  1. liquidsmoke

    liquidsmoke Newbie

    Hello all. New to the forum. I've been smoking meat for a few years now but I have run into a small dilemma to which I do not have an answer. So,this evening I was mixing up a batch of meat for some salami and once I added the spices and cure, I had to leave due to an emergency. I put the mixture into the fridge, covered. Now my question.Now that I'm home, Do I need to finish the process (stuffing and smoking) or can the meat wait until tomorrow morning to complete? Any info would be great. Thanks. Also, love this site. It's been a great source of info over the last few years of smoking meats.
     
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    First off,
    second! you will be fine waiting to stuff fit tomorrow..... I know several people that wait till the next day, they say it allows the meat and seasonings time to mellow together.......Just curious, where are you from??? ShoneyBoy
     
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey __________Liquid

    I would have included a name, but you haven't been to roll call yet.  WELCOME anyway.  You will truly love it here.  People are friendly and helpful.  No attitudes.  Nothing like that.  Just good people.

    Gary
     
  4. liquidsmoke

    liquidsmoke Newbie

    Sorry for not signing in at the Roll Call but I figured that this was the best way to get an immediate answer for a unknown problem. Thanks for your inputs. Now I will go over to Roll Call and check in.
     

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