Originally Posted by bluecat
Bob's not here, man...
This definition /description is offered in as least subliminal way as possible...so by way of the Force - you dirty joke fiends pass on unmolested.
The rationale behind it as it was described to me: It allows the proteins in the meat time to react with the cure and mixture so that the finished product has good texture. Once you start smoking the sausage and bringing the heat up (unless you're just cold smoking...but I don't know of too many people cold smoking summer sausage, and then heating after - that just seems like a lot of extra work to me) the protein extraction stops as the heat rises. So based on that I was taught to mix, stuff, then let the sausages rest for 24 hours, then allow to warm to room temp, and then smoke.