Making summer sausage. In the past I have mixed the meat and spices, then let it rest refrigerated overnight. Next day I add the ECA right before stuffing and going directly to the smoker.
This time due to a timing issue I'd like to mix, add the ECA and stuff then let it rest overnight. Will this be OK or will it cause the ECA to release too early?
TIA
This time due to a timing issue I'd like to mix, add the ECA and stuff then let it rest overnight. Will this be OK or will it cause the ECA to release too early?
TIA