Just wondering if when doing snack sticks or summer sausage do you guys go straight from the fridge to the smoker or do you let them come up to room temp

]]>https://waltonsdev.nodebb.com/topic/1948/cold-or-room-tempRSS for NodeFri, 11 Sep 2026 00:59:43 GMTMon, 13 Jan 2020 15:01:43 GMT60blackjac I always go straight from the smoker or if I’m using a cure accelerator I go straight to the smoker. As Jonathon stated, the meat is still very cold at that point, partly because I don’t make large batches as I can only fit about 15 lbs of sausage or snack sticks in my smoker at a time. I can get more Summer sausage or Salami but I still usually don’t make more than 10-15 lbs of that at a time either.

]]>https://waltonsdev.nodebb.com/post/11167https://waltonsdev.nodebb.com/post/11167Mon, 13 Jan 2020 19:07:42 GMTblackjac I go straight from the fridge to the smoker if I have held it overnight. My thought is that I go straight from the sutffer to the smoker and if I have done my processing right it should still be around fridge temps when I am done stuffing, since I have started out with super cold meat and put everything back in the fridge when I am between steps and setting up processes.

]]>https://waltonsdev.nodebb.com/post/11144https://waltonsdev.nodebb.com/post/11144Mon, 13 Jan 2020 16:41:35 GMTblackjac straight from fridge to the smoker, assuming one did not use ECA

]]>https://waltonsdev.nodebb.com/post/11139https://waltonsdev.nodebb.com/post/11139Mon, 13 Jan 2020 16:07:16 GMT