Stuff and Hang or into the Fridge

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forvols

Smoke Blower
Original poster
Jan 4, 2017
115
55
Northeast Tennessee
Getting ready to stuff some hot links in natural casing. I have usually just stuffed and into the fridge over night, then smoke or vac seal. Question should I stuff then hang in open air and let the links bloom/dry for a couple of hours then put in the fridge over night (its what I usually do with SS but that is fibrous casings).

Thanks for input
 
FV, No need to bloom as you haven't smoked the links,just frig them. I sometimes let my sausage stay in the fridge for two days to let the spices permeate the meat better before freezing.
 
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Getting ready to stuff some hot links in natural casing. I have usually just stuffed and into the fridge over night, then smoke or vac seal. Question should I stuff then hang in open air and let the links bloom/dry for a couple of hours then put in the fridge over night (its what I usually do with SS but that is fibrous casings).

Thanks for input

No. Cover or wrap the sausages to keep them moist. Blooming is done after they are smoked. Air drying before smoking is done to form a pellicle for the smoke to adhere to before smoking

Boykjo
 
I have heard many things about this

a semi local smoke shop/supplier told a friend of mine, who makes better than store quality sausage, to hang the links off a rack, and put a fan to them to dry them for a few hours, or leave them "unfanned" overnight and smoke in the morning.
 
I have heard many things about this

a semi local smoke shop/supplier told a friend of mine, who makes better than store quality sausage, to hang the links off a rack, and put a fan to them to dry them for a few hours, or leave them "unfanned" overnight and smoke in the morning.

leave them sit out at room temp overnight? even with cure in them I would be leery of that advice if I am understanding you correctly. say 10 hours over night and then the next day in the smoker at low temps for another 6 hours or so seems like a lot of risk, but maybe its safe?
 
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