Making Texas Hot links this weekend. Using Prague#1 for cure. How long can I keep cured, cased, uncooked sausage in the fridge? Assuming several days. Will cure Friday night, grind and case Saturday and leave in fridge, but cannot cool smoke and then bring to temp until Monday or Tuesday. My understanding is that there's no problem. Correct?
Time crunch
- Thread starter ramosthompson
- Start date
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Second batch of Texas hot links turned out great. Changed my recipe a bit, went with 25% brisket trim and 75% pork butt. Cool smoked in my Pit Barrel, then brought to 150 in my Weber Kettle using the slow 'n sear (cooking temp at 225). Six were finished in my sous vide as not all fit on the Weber grate. When I eat them I bring them to 165 in my Breville Smart Oven.
Thanks for the supportive comments and advice.
Thanks for the supportive comments and advice.
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Looks good! I want to eat exactly that right now, really in the mood for these!
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