Polish Sausage Help

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Original poster
Jan 29, 2007
I have grinded and mixed the spices for fresh polish sausage and it has been in the fridge overnight. I have yet to stuff any of it, and I've decided that I'd like to try to smoke some of it. Can I just add the proper amount of salt cure to what I'd like to smoke, put it back into the fridge for another night, and then stuff and smoke?
CN,I dont see a problem with that plan,but make sure your fridge is about 38 degrees.Also Id put a layer of plastic wrap directly on the meat to hold in the moisture and also to keep the top layer of meat from getting crusty.
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