• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Polish Sausage Help

cnslater

Newbie
1
10
Joined 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?
 

dacdots

Master of the Pit
OTBS Member
1,154
11
Joined Jul 3, 2005
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.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.