Summer sausage stuffing question.

[ak1]

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.

 

[tropics]

 
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.

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

Richie

 

[ak1]

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

Thanks.

 

[tjmitche]

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.... :)

 

[SmokinAl]

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

Al

 

[pc farmer]

I stuff the next day.

If its to stiff, I add a little water.

 

[ak1]

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

IMAG0361.jpg

• ak1
• Jan 28, 2016

 

[jhend]

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. 

 

[tropics]

Looks good so far I'm in

Richie

 

[dirtsailor2003]

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.

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.

 

[dirtsailor2003]

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

IMAG0361.jpg

• ak1
• Jan 28, 2016

Did you see your own bags or buy them?

 

[ak1]

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....

 

[crazymoon]

AK1, I'm in !

 

[driedstick]

  Yep I'm in

DS
 

 

[boykjo]

 

[ak1]

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

 

[bena]

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

 

[ak1]

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.

 

[ak1]

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

 

[ak1]

3hrs in I'm at 142. I figure 1 more hour. to finish, then back in the cold garage to hang for another 24 or so..