Thanks!!

I already stuffed this morning also and no scheels close to me.

I just wanted to make sure the sausage would be safe with a shorter hold time, not overly worried about the pink appearance.

Just ordered some ECA from Walton’s, along with an 11 lb stuffer. I’m excited to actually have a stiffer vs using a grinder to stuff, like I have been!!!

Thanks!!

I already stuffed this morning also and no scheels close to me.

I just wanted to make sure the sausage would be safe with a shorter hold time, not overly worried about the pink appearance.

Just ordered some ECA from Walton’s, along with an 11 lb stuffer. I’m excited to actually have a stiffer vs using a grinder to stuff, like I have been!!!

Made sausage this morning and was planning on putting straight into the smoker. As I was mixing the Willie’s seasoning and sure cure into the meat I had my wife looking for the ECA, but found out I was out! ‍️‍️‍️

So now I have to hold the sausage in the fridge to let the sure cure do it’s thing.

My question is, how long must I hold the sausage in the fridge? I’ve read 12 hrs or overnight, would I be ok only holding it 8 hrs or less?

I’m trying to get started as soon as I can, so I’m not up ALL night, since I have to work tomorrow!