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?