If you included cure #1 then I would say that you go have a couple of days but the meat will start turning into a cured product. The problem you have in curing inside a regular fridge (as compared to a dedicated curing chamber) is that you will dehydrate your product too fast. As twilliams mentioned, the sooner the better. I almost forgot, that you don’t have a culture so you may not be able to maintain a product which will acidify enough to kill bad bacteria (conjointly with the cure #1) but if you did the longer you keep it in the fridge the more acidic it will become so your tang would be yuk after you cook it (releasing the ECA)
Long weekend....
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Got the “you do know hunting season starts Tuesday, we still have stuff in the freezer, what do you want to make?” call last week. So had a 3pm to 1am marathon Friday night, that wrapped up after 5 more hours on Saturday… but we banged out some product! Everything is done and chamber vac sealed.
60# slim jims with cheddar/pepperjack cheese-they are haning in the pic
50# hot italian
25# Blue ribbon brats with pepperjack
25# of chili dog with cheddar stuffed bratwurst style
25# of breakfast
25# of fresh Black Run country sausage-family recipe
and finished with a bunch of ground since it’s chili seasonAll seasonings and casings from Waltons but the country sausage. I have to say the chili dog spice with cheddar stuff in 32mm fresh was awesome!
If you aren’t buying pretubed casings you’re insane, no tears or holes, just quality. They don’t put crappy casings on pretubed, they know you’re paying a premium and it’s worth every penny especially at this volume.
Had my brother up, my friend that I met on this board, Allan and we had a great time along with making some awesome stuff.
The SF 260 rapid filler stuffer isn’t meant for slim jims but it can bang out 25# of italian in maybe a minute. This was a huge score from a local butcher shop that was upgrading. It’s a game changer for sure!
John C.
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Wow! I thought I had a productive week at the shop. That’s some serious production. I have the pre-tubed casings on order. I’m tired of untangling casings!
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Parksider Looks awesome and agree on the pretubed casings, in fact with using those I am not 100% sure I like collagen more than natural casings anymore for full-sized sausage! I know, I know I’ve banged on and on here about how much better and easier collagen is BUT with the pre-tubed ones they are pretty simple too and they link so nice!
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Parksider Also, I assume there were some adult beverages consumed?
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Jonathon Domestic, tall and light… just the way we roll. You’ll be excited to hear Other Half brewery from Brooklyn just opened a second location here in Farmington. People love it, I don’t get it…
John C.
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Joe Hell I thought about you at the shop this weekend… You’ll love these casings, not one issue and they aren’t ever tangled. Only issue i have to deal with is they are too long for the horn so i end up cutting them in half.
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Parksider
Amazing work you do there.
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Parksider that is a nice setup there. And a heck of a weekend
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Parksider the same reason some people like venison and some beef and pork. it is all a matter of good taste…or lack thereof
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