Homemade Sausage Making

I just finished stuffing my keilbasa stix and am going to smoke them tomorow. should I leave them covered or uncovered in the fridge overnite.
? thanks orf...

Uncovered (to start developing the pellicle).

thanks

As CW stated, uncovered they'll begin to dry & form that firm outer 'skin' (pellicle)-as refrigerators draw moisture OUT of exposed food.

One note about leaving your fresh kielbasa uncovered ( ) is make sure you don't have any other permeable food or pastries exposed or they'll often take on some of the garlicky 'taste' from the sausages. I had that happen to an angel food cake that, after 12 hours of sharing space with some garlicky sausage, took on a rather 'unusual' taste....

Kevin

I have an enduring problem with cold sausages being brought out for smoking. They are always well below the dew point and no matter how dry they may be in the fridge they sweat like a glass of cold beer when brought out into the free air.

Ross, bring them to room temp before placing in the smoker. An hour or two won't hurt the sausage. I often stuff my sausage in the evening, let it sit overnight at around 15C. and I swear that the flavour is more pronounced .

NorCal Kid wrote:...or they'll often take on some of the garlicky 'taste' from the sausages.

Maybe that's why I like a lot of garlic in my food (including sausage). It is rarely overpowered by anything else while in the refrigerator.
...but there have been a few battles with "She Who Must Be Obeyed," I admit. (We call it "Duck Breath.")

You mean.... Are you saying.... What? ....
I thought angel food cake was supposed to taste like garlic!

I had a similar problem when I stored about 20 lbs of smoked pork bellies in a covered container in the same fridge as my daughter's birthday cake (thankfully after the party). The next day my wife got a piece of cake and commented that it tasty smoky. I got all excited and she said, "Calm down, not smoky in a good way!"