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. -
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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A-A-RON man that’s good to hear. Congrats. How about some pictures.
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A-A-RON man that looks great
. Congrats -
A-A-RON looking great. Nice particle definition.
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A-A-RON That does looks great. I like the amount of pepper corns.
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A-A-RON Looking good.
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