411 on half deer half pork sausage HELP!

Discussion in 'Sausage' started by capo, May 10, 2014.

  1. capo

    capo Newbie

    hello again friends im sure this question has been answered befor 

    i have half pork and deer sausage fresh ( not Cured ) 

    can some one please give me the low down on that i need to know to smoke them properly and 

    a few step by step on what to do thanks in advance for all our help i am about to toss out my first batch as 

    i have been told of the rick of contamination from not doing it right and getting them out of the danger zone witch

    i am still a little unsure of 

    thanks Jr 
     
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Capo, the basic rule for uncured sausage (meat in general) is that you need to get it to 140deg in LESS than 4 hours...... The way the rule goes is, that meat needs to be keep at below 40degs or above 140degs. As you are smoking meat it's usually between those temperatures and bacteria love to grow at those temps. The use of cure will allow you to smoke longer at a lower temp..... Does that help??? If you need any more info PM me and I will send you my cell number and we can talk.......ShoneyBoy
     
    Last edited: May 10, 2014
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Capo, afternoon...... Your question was answered on your other thread...... throw it out...
     

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