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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: rnddvs on November 30, 2011, 07:30:28 AM

Title: Summer Sausage Curing
Post by: rnddvs on November 30, 2011, 07:30:28 AM
Hi!

I'm using a Hi Mountain Jalapeño Summer Sausage Mix and it says not to refrigerate over 24 hours. Does anyone know the issue or concern with refrigerating longer than 24 hours vs. 48 or 72?
Title: Re: Summer Sausage Curing
Post by: bundy on December 01, 2011, 09:06:27 AM
Don't get that one, can you explain a little more?
Title: Re: Summer Sausage Curing
Post by: NePaSmoKer on December 01, 2011, 09:43:49 AM
You can leave cured 2-3 days, just makes sure you re mix it good before you stuff.

HM bad  :(
Title: Re: Summer Sausage Curing
Post by: viper125 on December 01, 2011, 10:19:58 AM
The only thing I can see is the cure will get the meat stiffer. That makes it harder to stuff. Worse come to worse you could regrind. But I have never had to after curing.
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