For the Sausage guys

So I stuffed 25lbs of veni summer sausage last night (Monday) and realized I would not have enough time to smoke them today. For some reason I thought they would take 4-6 hrs to smoke but what I am mostly reading is up to 18hrs…. Plus bloom rest etc… Now I assumed I would just let them sit another day and start smoking them tomorrow (Wednesday) after work. Total cure time around 46 hrs stuffed with cure #1.

After thinking about it again today and looking online i am having a hard time finding out if this will be an issue or not, im assuming no and it may help blend the flavors a bit more? Has anybody gone longer than 24 hours on the Cure? Did it Change the flavor for the worse/better?

The only thing that might trip you up is if you added encapsulated citric acid to the meat for some tartness. You do not mention having done so and I am assuming you added cure. You are good to go when you have time but I wouldn’t wait until the weekend.

I stuffed on a Saturday because I had the time knowing I couldn’t smoke until the following Weds and it was fine.

The encapsulated citric acid works great for adding tang to sausage but it requires smoking as soon as its stuffed, within a couple hours anyway. While the coating on the acid granulaes is heat degradable while smoking, it will break down in a wet environment such as what would be found in prolonged meat holding. It won’t hurt the meat per se, but it will turn it a yucky grey of it isn’t smoked right away.

Thanks Tom, I appreciate the info!