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Why 152?

post #1 of 7
Thread Starter 
I am new to sausage making but have been doing a lot of studying, etc. One question I have not found an answer to yet is why cured sausage needs to be brought up to 152? Can someone please help me understand this?

Thanks!
post #2 of 7

i haven't done sausage yet, but from reading post, its a safety feature to kill bacteria in the meat. 

post #3 of 7

I am new to sausage making, but I'm with redneck.

I smoked my sausage and sticks to 160 so they would be "fully" cooked

post #4 of 7

The First reason for it in ground meat, especially beef is Shiga toxin-producing Escherichia coli this dies with 15 seconds at 155 F.  At 152 F your carry over will kill it all.  Plus you only need 30 seconds at 152 F.

 

This was selected to allow maximum water retension by keeping water activity as low as possible, while still ensuring a safe product.

 

The Second reason is for Nitrite and/or nitrate to be converted to NOx and O3.

 

post #5 of 7
Thread Starter 

perfect - thanks.

 

so, I think it is because of the cure, but why in cured do we go to 152 versus the recommended minimum temp for fresh sausage? It would be cool to have a timeline type chart that showed at what temps different activities take place - like 40 bacteria starts to multiply, 140 it stops multiplying, 155 Escherichia coli dies after 15 seconds, etc . . . .

post #6 of 7
Quote:
Originally Posted by Down Lowe View Post

perfect - thanks.

 

so, I think it is because of the cure, but why in cured do we go to 152 versus the recommended minimum temp for fresh sausage? It would be cool to have a timeline type chart that showed at what temps different activities take place - like 40 bacteria starts to multiply, 140 it stops multiplying, 155 Escherichia coli dies after 15 seconds, etc . . . .


I think Princess could do that
 

post #7 of 7

icon_cool.gif

Yea what Bob said. Just because the book said it and it's "The Bible"

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