Summer sausage question

[Kennyholt]

I’ve been reading a lot here about sausage and have bought a kit from butcher packer, which came with a pre measured amount of seasoning and cure. Directions say mix all of it with 10lbs of meat and stuff the casings. My question is, I’ve read a lot about letting the meat cure for a specific amount of time after the cure is added, tho my instructions say no such thing. Is this still necessary if a kit doesn’t call for it?

 

[JckDanls 07]

Yes.. it is necessary... whether it sits in bulk state or stuffed.. it still has to sit (chilled)... overnight is best

 

[DanMcG]

I always stuff the day before I smoke, that gives the cure time to do it's thing.
And welcome to the forums.

 

[Kennyholt]

Ok thanks guys, I’ll stuff it today and smoke tomorrow..

 

[SonnyE]

If you let the meat sit after mixing, the flavors absorb into the mixture.
That makes it all taste really good. Also referred to as letting the flavor Marry the meat.
In the casing in the fridge, or in a ball in the fridge before stuffing, the rest really helps the end flavor.

When I was making Ground Meat Jerky, I let it rest, covered, overnight in the fridge before continuing.

 

[TomKnollRFV]

Bit surprised they didn't say that in the directions. Most do, but yep. I at least overnight it before the smoke.

 

[Kennyholt]

Thanks for the advice, I was pleasantly surprised how well my first attempt went. I will definitely be making more soon!

 

[indaswamp]

A lot of pre-packaged kits contain sodium erythorbate, sodium ascorbate, or citric acid as cure accelerators. No need to hold overnight with a cure accelerator. I'm guessing that since the package does not recommend a holding period, that it does contain a cure accelerator.