sausage rest

[redruff]

After you grind and mix and stuff...

Making venison sticks and SS this weekend with premix spices.

After grinding and stuffing do you let the links rest to develop the flavor for any length of time or right into the smoker?

[Ryan]

Depends on what type of sausage I'm doing. But they hang at room temp for at least an hour for the casings to dry off a bit. Its all personal preference.

[devo]

I used to let them rest over night but now I just let them dry like Ryan said or dry them in my smoker at a low temp like 120 F for about 30 to 40 minutes before adding smoke. This lets the smoke cling to the casings better.

[redruff]

Snack sticks in collagen and Summer sausage in fibrous.
So the idea is to dry them a little.
Alrighty then, going to hang in smoker without smoke for about an hour then put the smoke to it.

[Ryan]

Snack sticks in collagen and Summer sausage in fibrous.
So the idea is to dry them a little.
Alrighty then, going to hang in smoker without smoke for about an hour then put the smoke to it.

You just want to get the moisture off, so as soon as they're dry to the touch you can apply the smoke.

[DanMcG]

I still let them set overnight in the frig to let the flavors meld, I'm really not sure if it works or not, but I've been doing it way to long to change now.

[Mark R]

I let the mix sit in the fridge overnight to meld before stuffing.

[WALLE]

Great question.

I usually let stix sit overnight, and some processes do call for that, but not always. I'm sure it does effect the flavor to some degree...the melding part...but I've always thought the purpose for sitting was to allow the cure to work.

I always let chubs sit overnight for the cure...but have no idea if that is right, wrong, or indifferent!

Rich and/or Ken?????

[devo]

Great question.

I usually let stix sit overnight, and some processes do call for that, but not always. I'm sure it does effect the flavor to some degree...the melding part...but I've always thought the purpose for sitting was to allow the cure to work.

I always let chubs sit overnight for the cure...but have no idea if that is right, wrong, or indifferent!

Rich and/or Ken?????

Cure works right from the get go, if it didn't they would have to say so on the package.

Letting your MIX sit over night is fine and might meld spices but it could dry out your mix so it makes stuffing the next day tougher. Remember to add some water back into it.

If your using collagen casings and fridge over night they tend to get tough and lose after smoking. I think because of the meat drying out inside the casings cause this.

[Mark R]

Cure works right from the get go, if it didn't they would have to say so on the package.

Letting your MIX sit over night is fine and might meld spices but it could dry out your mix so it makes stuffing the next day tougher. Remember to add some water back into it.

If your using collagen casings and fridge over night they tend to get tough and lose after smoking. I think because of the meat drying out inside the casings cause this.

Yes it does, you have to take that into account and have some wine or beer handy to remedy the drying. Both the sausage and the maker!!!