Out of time
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I have 50lbs of summer sausage ready to go into the smoker.
Problem is my smoker is giving me some grief at the moment. (Was working fine this morning)
It’s already been hanging in the cooler for 20hrs. What will happen if I leave it until tomorrow morning before smoking? Package of cure says 12-24hrs.
I don’t think I’ll find what I need to fix it today.
Thank you. -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
Shouldn’t be a problem, especially if it had not been out of the cooler
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I guess the answer may be a little late but the longer it cures the more acidic the product may become which will only translate into a little more tang. If you used ECA instead of a culture then you are GOLDEN since you need to maintain 130F for about 1hr for the encapsulation to melt. As for the cure #1 or the seasoning, it won’t hurt a bit
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to A-A-RON on last edited by
A-A-RON Nice
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to A-A-RON on last edited by
A-A-RON man that’s good to hear. Congrats. How about some pictures.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to A-A-RON on last edited by
A-A-RON man that looks great
. Congrats -
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to A-A-RON on last edited by
A-A-RON very nice
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to A-A-RON on last edited by
A-A-RON looking great. Nice particle definition.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to A-A-RON on last edited by
A-A-RON looks good
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to A-A-RON on last edited by
A-A-RON That does looks great. I like the amount of pepper corns.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to A-A-RON on last edited by
A-A-RON Looking good.
