Slim Jim’s ground, seasoned, with cure about noontime, I need to mix, stuff in casing yet. How long can I hold refrigerated before I should smoke & finish the product? I have to be at the Doctors visits mostly all day tomorrow when I Had Planned to smoke. Can I safely hod for 2 days in the fridge with out freezing?

]]>https://waltonsdev.nodebb.com/topic/3560/freezer-or-throwRSS for NodeThu, 10 Sep 2026 20:55:15 GMTWed, 10 Mar 2021 22:31:07 GMT60I agree with option 3. The longer the mix sets the stiffer it becomes and can be a real pain to stuff.

]]>https://waltonsdev.nodebb.com/post/32825https://waltonsdev.nodebb.com/post/32825Fri, 12 Mar 2021 23:49:26 GMTCool, thanks for your reply. It is like we all already know the answer, but with this great web team we gain the confidence. Am off to option 3

]]>https://waltonsdev.nodebb.com/post/32776https://waltonsdev.nodebb.com/post/32776Thu, 11 Mar 2021 00:00:30 GMTI think all three options would give you sticks that are safe to eat and would probably taste fine. Not sure whether the texture might suffer a bit though with options 1 and 2
Given a choice of the three options, I would go with option 3.
I think the more you can get completed before putting the process on pause, the better off the finished product will be.

]]>https://waltonsdev.nodebb.com/post/32773https://waltonsdev.nodebb.com/post/32773Wed, 10 Mar 2021 23:48:55 GMTOption 1: Refrigerate the ground seasoned meat 2 days, then mix thoroughly, stuff & smoke.
Option 2: Freezer then thaw in 2 days, mix stuff & smoke
Option 3: Mix thoroughly, stuff & let set 2 day in casing in fridge & finish in smoker

]]>https://waltonsdev.nodebb.com/post/32771https://waltonsdev.nodebb.com/post/32771Wed, 10 Mar 2021 23:16:47 GMTdeweymeats Sorry, title should be Refrigerate 2?days or freeze. It’s 12 lbs

]]>https://waltonsdev.nodebb.com/post/32768https://waltonsdev.nodebb.com/post/32768Wed, 10 Mar 2021 22:59:39 GMT