Summer sausage stuffing question.

Discussion in 'Sausage' started by ak1, Jan 28, 2016.

  1. ak1

    ak1 Master of the Pit OTBS Member

    So, most posts I read say to let the meat rest for a day or so after grinding and seasoning before stuffing & cooking.

    What I'm wondering is if would be OK to stuff into muslin & then let it rest before cooking.
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I find it easier to stuff right after mixing,it cures the same as long as it was mixed properly 

    Richie
     
    ak1 likes this.
  3. ak1

    ak1 Master of the Pit OTBS Member

    That's exactly what I was thinking. Time wise, it would be more convienient.

    Thanks.
     
  4. stayhot

    stayhot Smoking Fanatic

    That's how I make summer sausage all the time.....[​IMG]
     
  5. tjmitche

    tjmitche Smoke Blower

    That's how we do it too.  It seems easier to make one mess all in one day. The cure works just as well in the casings as it does in a pile of meat.

    Day two is a lot easier too.  

    Drink a beer, watch the smoker.... :)
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It's a lot easier to stuff right out of the grinder. It kind of sets up in the fridge.

    Al
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I stuff the next day.

    If its to stiff, I add a little water.
     
  8. ak1

    ak1 Master of the Pit OTBS Member

    Thanks everyone. Here they are all stuffed into muslin & waiting for tomorrow;

     
  9. jhend

    jhend Smoke Blower

    That's a beautiful sight AK. It seems there are two ways to finish summer sausage are you going to cook to what internal temperature? or cold smoke these babies. 
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good so far I'm in

    Richie
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That is what I do unless I am adding ingredients like olives, cheese, etc. if addin fresh ingredients I let it rest overnight then add those ingredients and stuff.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Did you see your own bags or buy them?
     
  13. ak1

    ak1 Master of the Pit OTBS Member

    I buy them. Local butcher sells them. 2 bucks a pop. 

    I don't use a lot every year to make it worth making my own. I'd have to buy a sewing machine, the fabric....
     
    Last edited: Jan 28, 2016
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AK1, I'm in !
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG][​IMG][​IMG][​IMG]   Yep I'm in

    DS
     
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  17. ak1

    ak1 Master of the Pit OTBS Member

    Right now they are cold smoking I'm gonna go about 3 hrs then finish in the oven to IT around 150.
     
  18. bena

    bena Meat Mopper

    Yup can't wait to see!... and DAMN those are some man sized hanging hooks! 
     
  19. ak1

    ak1 Master of the Pit OTBS Member

    Stainless steel. I got them at a local place called Princess Auto. I grabbed em about three yrs ago on sale for a buck a piece. Bought 8, that's all they had in stock. They were the small ones.
     
    Last edited: Jan 29, 2016
  20. ak1

    ak1 Master of the Pit OTBS Member

    Coming along nicely. Oven set at 170, sausages are at 128 2 1/2hrs in.
     

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