Before Smoking

Sausage making and curing meats.

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Bigcountry
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Before Smoking

Postby Bigcountry » Wed May 29, 2019 11:01 am

If my meat is grounded, seasoned and cure#1 added, can I stuff the sausage and place them in the refrigerator to smoke them the next day on my masterbuilt 130b electrical smoker with smoker kit ?
papa tom USER_AVATAR
Papa Tom
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Re: Before Smoking

Postby Papa Tom » Wed May 29, 2019 11:30 am

Yes............................. :cheers:
tarde venientibus ossa....
Bigcountry
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Re: Before Smoking

Postby Bigcountry » Wed May 29, 2019 1:17 pm

Will I still have to dry them in the smoker @130* for 1hr. And then add the chips?
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Re: Before Smoking

Postby Papa Tom » Wed May 29, 2019 3:02 pm

If they feel wet to your touch, yes but most likely they will feel dryer or just tacky so they are ready to smoke..
tarde venientibus ossa....
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Re: Before Smoking

Postby jmcrig » Fri Jun 14, 2019 10:53 pm

Papa Tom preaching the truth. That overnite drying in the refer will form a pectin coating which will allow the sausage to take on that good smoke you're looking for.
Mark Crigler

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