Timeline question

[dpeart]

I've got my meat cured and ready to grind/stuff.  Is it OK to grind and stuff one day, store in the fridge over night and smoke/poach the next day?  I couldn't find anything that says this isn't OK, but thought I'd double check here.

thanks,

dave

 

[daveomak]

Dave, morning....   It is cured now, before it is ground, and spices and herbs added already ??

If all that is done, grind and stuff...  Keep it very cold so it doesn't smear in the grinder....Twist into links and set in the refer.... warm prior to smoking so condensate does not form on the links ....   Don't forget pictures.....   Dave 

 

[dpeart]

Alright.  Got it all ground, mixed, stuffed and in the fridge for tomorrow's smoking and poaching.  I've decided that stuffing sausage with a hand crack stuffer is a two person job.
 

I got picts, but they will have to wait until tomorrow.  I've got some work to finish up before midnight . . .