Stuffing Venison Sausage mixed with No.2 Cure after refrigerating for 3 days

[Buckeyefly]

Hello, I made the mistake of mixing up meat with #2 cure before verifying the Sausage Company sent me clear protein lined casings. They instead sent me paper casings. Can keep this meat in a shallow pan covered until I get the correct casings?

 

[dernektambura]

yes... nothing wrong from keeping it "out of casings" for couple of days... just make sure you refrigerate meat and turn it over couple of times ( not on your kitchen counter) at someplace with temp close to fridge temp... it is ground meat and ground meat doesn't like temp above fridge temp... hygiene is a must while you turn and tumble ground meat by hand... splash your hands with vinegar and let it air dry... then mix and tumble meat and put it back in fridge... do not mix and tumble meat at room temp or just by washing your hands...
vinegar will kill any bacteria on your hand, even bacterias under your nails...

 

[flatbroke]

cool, what kind of chamber do you have buckeyefly

 

[DocShadownix]

Or buy some non-latex gloves from your local Walgreen's for a few bucks...they are worth every penny if you are going to get into this sausage making thing!

 

[daveomak]

Hello, I made the mistake of mixing up meat with #2 cure before verifying the Sausage Company sent me clear protein lined casings. They instead sent me paper casings. Can keep this meat in a shallow pan covered until I get the correct casings?

Buckey, afternoon... Not a mistake... When using cure#2 and ground meats, it's recommended it be refrigerated for several days for the nitrite to do it's job before moving the sausage to a warmer temperature... OK... Some recipes call for immediately moving to a warmer temperature for certain bacteria to grow.. like when fermenting...
Sooooooooo... it all depends on the specific recipe you are following to the letter....
Don't mix and match recipes... we ain't smart enough to do that... Curing meats is a science and unless you've got the sheep skin, skip the mix and match.....

 

[dernektambura]

to grow some certain bacteria ( flavor bacteria) you need to add that bacteria to your ground meat but that is whole new topic to talk about... for now, stick with what you have on hand... you doing ok...

 

[BGKYSmoker]

If you have some collagen stick casings use those. Cure 2 the meat will start to harden and make it harder for your stuffer. What are you making?