My buddy who makes great sausage, gave me the recipe but left out one important step... after mixing the ingredients, I should have refrigerated it overnight. So I mixed it up and was excited to get it on the smoker. It's been smoking for 5 hours and has 1 to 3 hours left to do.
Since I did not refrigerated over night, what happens to the curing salt (Carlson salt)... would it just not last as long? does curing salt break down over night and what I have will be salty... I'll be eating one when I take them off tonight but would like to know if I can "save" (freeze) the rest?
On edit... left the smoker alone to type this up and the wood that should have smoked for the last couple of hours burst into flames and raised the temp. up to 400* - not sure for how long... but I don't think it was too long since they don't look burnt.
on second edit... cut one open and it was still pretty soft in the middle, tasted fine but then again I eat raw fish I'll be leave them on for a couple more hours and see how they do.
Since I did not refrigerated over night, what happens to the curing salt (Carlson salt)... would it just not last as long? does curing salt break down over night and what I have will be salty... I'll be eating one when I take them off tonight but would like to know if I can "save" (freeze) the rest?
On edit... left the smoker alone to type this up and the wood that should have smoked for the last couple of hours burst into flames and raised the temp. up to 400* - not sure for how long... but I don't think it was too long since they don't look burnt.
on second edit... cut one open and it was still pretty soft in the middle, tasted fine but then again I eat raw fish I'll be leave them on for a couple more hours and see how they do.
Last edited: