make now, smoke later?
make now, smoke later?
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.
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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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.
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