Mix Now, Stuff Later???

[Beertooth]

Good evening all

My wife & I were just talking about how hot it is right now (mid to high 90's for a while) & she asked:

"Can you mix up some sausage now, and stuff it later?"

The first thing that I said was "Part of making sausage is the whole process."

But then we got to talking. It would be kinda nice to mix up some batches now, freeze them, then later when it cools off, stuff them and/or smoke them. About when I'm gonna do some cheese. When the nights & mornings are cool.

Of coarse I can with regular old sausage, but what about sausage with cure mixed in?

Can I let it sit in the fridge over night & then freeze it for later use?
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Char-Griller Akorn

[Kevin P]

You certainly can mix now & stuff later. Some sausage-makers as part of the 'normal' process mix & let it rest (meld) a minimum of overnight before stuffing. The addition of salt & cure to the meat, however, can change the consistency of a smooth, easy-to-manipulate mix into a dense soft concrete-like lump—which can be more of a challenge to stuff.

I've not frozen & thawed a mixture before stuffing before so I've no experience to share. Freezing can change the overall texture as it may make the meat more 'mushy' due to the rupturing of the meat 'fiber' during the freeze/thaw process.

Kevin

[BBQonICE]

I would recommend not to....we let our meat rest overnite once mixed and that is it. any longer leaving it and the mix will tighted up even more and yes you will have a harder time to stuff it.

on the flip side...we also mix and stuff same day then lay in large container and into the cooler overnite to meld. Then the next morning just put on the sticks and smoke.

as for mixing then freezing...I dont like to do that as the timeline from mixing to freezing then thawing then bringing it back up to cooking temp is too much for me to worry about food pathogens starting.
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