quick question, I have meat stabilizer, but I want to hold it in fridge till tomorrow to stuff and smoke, do I add stabilizer, and hold or just hold.


  • I may have messed this up. Meat stabilizer is it a add and process product, or can you add it and hold overnight to process tomorrow?

  • Team Blue Admin Walton's Employee Power User

    jf549 It isn’t ideal to hold it overnight and then smoke it as it should be a right to the smokehouse process but it isn’t going to cause any health issues. The only thing I can see maybe happening is you might have a little bit of a dry and crumbly product around the edges after thermal processing.

    I am sure you already went ahead and did this so let us know how it turned out!


  • Jonathon
    Yes went ahead, pleased with sausage, new to this so still learning. I used a pork belly in the grind so plenty of fat moisture. Used Masterbuilt smoker with cold smoking attachment, 25 lbs is more than this smoker could handle, after 6 hours finished in oven till thermometer +160, and I wished I would have payed more attention to directions, and coarse ground beef instead of just running it through twice. Next time.

    First time I used the 44lbs mixer to make sausage, very pleased, till now just used it to mix up raw food for dog.👍

  • Team Blue Admin Walton's Employee Power User

    jf549 Glad everything came out good! I have one question, you said you were using your cold smoking attachment. When you were smoking, did you add any heat or were you cold smoking? I don’t think 6 hours in a cold smoker (depending on outside temp) would have been enough to cause an issue as you added smoked meat stabilizer, I’m just curious if I was reading your process correctly.


  • My fault, I followed the schedule 120 for thirty minutes, and bump up 10 degrees every thirty till 170, just took sausage a long time to get to temp, ran out of patience and put in oven after 5 plus hours in smoker

  • Team Blue Admin Walton's Employee Power User

    jf549 Thanks for the clarification! I don’t think it would have ruined it had you cold smoked it for 6 hours, I just wouldn’t have recommended it!

Suggested Topics

  • 3
  • 11
  • 4
  • 2
  • 2

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics

5
Online

18.6k
Users

5.1k
Topics

87.3k
Posts