make now, smoke later?

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bmeyer50
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make now, smoke later?

Post by bmeyer50 » Mon Oct 06, 2014 18:14

could you make up your sausages, casing and all, freeze them, then thaw to smoke at a later date?
or refrigerate them overnight and smoke the next day?
seems I always run short on time when it comes to smoking.
:???:
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Bob K
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Post by Bob K » Mon Oct 06, 2014 18:38

I have never frozen and then smoked but after seasoning I have refrigerated overnight many times, before or after stuffing. It actually helps meld the flavors.
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Post by rgauthier20420 » Mon Oct 06, 2014 19:20

bmeyer, what kind of sausage are you making and what's the process you're following? I ask because the answer will depend on if you're using Cure #1 and smoking, or are you making fresh sausage without Cure and hot smoking?
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Post by bmeyer50 » Mon Oct 06, 2014 22:51

Polish sausage, cure #1 and hot smoked
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Post by rgauthier20420 » Tue Oct 07, 2014 00:09

Ok so now the process. Have you chopped the meat and added the Cure already? Were you planning on grinding and adding the cure to the ground meat? I've numerous times stuffed, refrigerated, and smoked the sausages the next day. As long as the Cure is in there, you'll be find with have them in the fridge overnight. This should actually help the casings dry out to accept the smoke even better.
bmeyer50
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Post by bmeyer50 » Tue Oct 07, 2014 00:47

I can do that! I was just thinking that if someone wanted to make up a lot of different things and then just dedicate a day only to smoking, then making them, freezing then pulling it out on smoking day would be great, but I can just do the refrigerate thing!
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Post by rgauthier20420 » Tue Oct 07, 2014 01:28

Yeah I've never frozen sausages to be smoked and I don't think I would. Here's a shot of the polish kielbasa I just made sliced up. Fried it up in a pan nice and crisp. Delicious!

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bmeyer50
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Post by bmeyer50 » Tue Oct 07, 2014 01:48

yum as usual! :grin:
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