need some advice

[blue_healer_guy]

So i normally grind my venny, add seasonings, put in fridge overnite then the next day stuff into casings then smoke. Can i grind, add seasonings, stuff my casings and then put in fridge overnite and then smoke the next day. I am finding its 2 days of cleaning vs just one if you stuff the same day. Any thoughts, my worries would be in casings, the meat might not cure as well.

[Walleyehooker]

Im no expert but I don't see why you couldn't. I would bet sausage makers have tubs of sausage sitting in their coolers waiting to go in the smoker when they get busy.

[JP Z]

Heck I don't see any issue, for us we aren't even planning to smoke them (brats and Italians) so don't see any harm in that. Are you then cold smoking to get the smoke on them?

[bak2MN]

Blue that is what I do. I take them out a few hours to warm up to almost room temp before throwing them into the smoker. Make the mess once and clean up once.

[pikestabber]

Can i grind, add seasonings, stuff my casings and then put in fridge overnite and then smoke the next day?

I wouldn't attempt it any other way... Not just for cleaning up once versus twice, that's a nice perk, too, but you will find that stuffing right away is MUCH easier than doing it on day two when the cure has had a chance to make your meat real tacky and hard to work with. As long as you mix it well the first time, your cure is in there doing its job. So, the short answer, after that long babbling answer, is "yes."

Another thing I'd offer is that if you are doing a double grind (in essence, grinding chunks of vension and/or pork, then grinding again for a better consistency or a for a finer texture), be sure to add your seasoning/cure in-between the two grinds. You can mix it all in after if you want, but mixing it between grinds one and two will more thoroughly blend your seasonings and your cure. Keeping everything as COLD AS POSSIBLE before grinding is also very helpful. If I am putzing around for even a few minutes doing something inbetween stuffing or grinding, I set my tub of meat outside to stay chilled.

[Todd Caswell]

Thats how we do it , stuff one day and smoke the next, always turns out great..

[blue_healer_guy]

awesome guys, thanks for the help