question about sausage making

[huckaberry3]

I am making some polish from the sausage maker book.  My question is can I make the sausage and stuff it 1 day and smoke it the next?  I just do not have enough time available to do it all in 1 day.  I will be using a recipe that has cure #1 in it if that makes any difference.

Thanks for all the help

Huck

[FLBentRider]

It should be no problem to do it the next day.

[huckaberry3]

Thats exactly what I wanted to hear  ;D.  But was affraid that I wasn't going to hear it.

Kinda like a preggo test.

[squirtthecat]

:D

I'm pretty sure Rick and Pensrock do a lot of their stuffing the night before, to let the flavors in the sausages/sticks come together (and let the casings dry) before they go for the long smoke.

[huckaberry3]

1 more stupid question

do I have to hang on sticks or can I just loosely coil it on the racks?  Seems like I can get alot more in with it coiled.

Thanks again.

[squirtthecat]

I've seen guys do it both ways..

You'll just have to flip/rotate the racks every now end then so they all get the same amount of heat.

[RAF128]

Most recipes that include a cure recommend that you put it in the fridge over night.   Gives the cure a chance to do it's thing.    I'd hand the sausage.   If it's on the racks you'll have marks on the meat when it was on the rach and the smoke didn't get to it.

[NePaSmoKer]

:D

I'm pretty sure Rick and Pensrock do a lot of their stuffing the night before, to let the flavors in the sausages/sticks come together (and let the casings dry) before they go for the long smoke.

You can mix, stuff, smoke all in the same day if you like this way you dont have to wait for the sticks to get to room temp. Putting cold sticks in will create moisture on the casings making for a longer smoke and lowering the IT of the smoker.

[watchdog56]

I have made the fresh polish from the 4th edition book without smoking it and both the wife and I think it is excellent.

[pensrock]

Most of the time I smoke the next day.

[huckaberry3]

got it all stuffed today cooked some fresh but the rest will meet the hickory tomorrow.