circlestaxidermy We have https://meatgistics.waltons.com/category/16/how-to-make-meat-recipes that has recipes and processes for most thing, and https://meatgistics.waltons.com/category/37/meatgistics-university for more in-depth information on each product.
Freezer or throw
Slim Jim’s ground, seasoned, with cure about noontime, I need to mix, stuff in casing yet. How long can I hold refrigerated before I should smoke & finish the product? I have to be at the Doctors visits mostly all day tomorrow when I Had Planned to smoke. Can I safely hod for 2 days in the fridge with out freezing?
deweymeats Sorry, title should be Refrigerate 2?days or freeze. It’s 12 lbs
Option 1: Refrigerate the ground seasoned meat 2 days, then mix thoroughly, stuff & smoke.
Option 2: Freezer then thaw in 2 days, mix stuff & smoke
Option 3: Mix thoroughly, stuff & let set 2 day in casing in fridge & finish in smoker
I think all three options would give you sticks that are safe to eat and would probably taste fine. Not sure whether the texture might suffer a bit though with options 1 and 2
Given a choice of the three options, I would go with option 3.
I think the more you can get completed before putting the process on pause, the better off the finished product will be.
Cool, thanks for your reply. It is like we all already know the answer, but with this great web team we gain the confidence. Am off to option 3
I agree with option 3. The longer the mix sets the stiffer it becomes and can be a real pain to stuff.