Question About Stuffing/Curing Sausage


 
JRAiona

JRAiona

TVWBB Gold Member
I'm making some smoked sausage this weekend and in the formula I'm using the process is after grinding and mixing in the spices, which will include cure #1, is to set it in the fridge for at least 6 hours to cure then stuff. My thinking is that the meat would set up from the cold and be more diffcult to stuff. To streamline the process I was thinking of stuffing the sausage and then let it cure in the fridge. Does this sound like a good idea?
 
It should work fine either way. Cold meat is no problem for stuffing, even cold meat with a developed bind will stuff fine using a piston stuffer.
 
Cold is good. If you try to stuff warm mix you may have a problem with the fat separating out of the meat mix.
 
Cold meat is best for grinding and stuffing as already pointed out. You want to reduce smearing of the fat and cold also helps get nice clean cut when grinding. If making a dry sausage, it is even more crucial as smearing will greatly impact drying.
 
You must log in or register to reply here.

 

Back
Top