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How long with Cure#! - Page 2

post #21 of 26

as someone who is getting ready (i.e. reading and learning ) to start sausage making i too thank-you for your post!

post #22 of 26
Thread Starter 

the susanminor.org looks pretty similar to our site's wiki on that topic!

 

Holy crap!  I am blown away by Poli's site.  There is certainly a ton of information there.  You couple that with Rytek's book, the info on this site, and a person sure has a lot of knowledge at thier fingertips.

 

Here is the response that I received from foodsafety.gov:

 

Dear  Mike:
Thank you for writing the USDA's Meat and Poultry Hotline.

When smoking meats we recommend that the oven temperature stay between 225 and 300 °F throughout the cooking process.

We have more information on smoking at:  http://www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp

We don’t  have specific information about smoking summer sausage. We recommend that home-made jerky be used within one year.

You may wish to contact our technical staff via AskFSIS for information on making summer sausage. You can contact them via AskFSIS: http://askfsis.custhelp.com

Sincerely,
Meat and Poultry Hotline Webmaster
To speak to a Food Safety Specialist,
call the Hotline at 1-888-674-6854
e-mail: mphotline@fsis.usda.gov  



 



 

post #23 of 26
Quote:
Originally Posted by Down Lowe View Post

the susanminor.org looks pretty similar to our site's wiki on that topic!

 

Holy crap!  I am blown away by Poli's site.  There is certainly a ton of information there.  You couple that with Rytek's book, the info on this site, and a person sure has a lot of knowledge at thier fingertips.

 

Here is the response that I received from foodsafety.gov:

 

Dear  Mike:
Thank you for writing the USDA's Meat and Poultry Hotline.

When smoking meats we recommend that the oven temperature stay between 225 and 300 °F throughout the cooking process.

We have more information on smoking at:  http://www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp

We don’t  have specific information about smoking summer sausage. We recommend that home-made jerky be used within one year.

You may wish to contact our technical staff via AskFSIS for information on making summer sausage. You can contact them via AskFSIS: http://askfsis.custhelp.com

Sincerely,
Meat and Poultry Hotline Webmaster
To speak to a Food Safety Specialist,
call the Hotline at 1-888-674-6854
e-mail: mphotline@fsis.usda.gov  



 



 


 

Not much help from that answer from the USDA.

It appears they gave you the answer for smoked Butts, Briskets, Chuckies, chickens, etc, etc.

If I were you, I'd try that Phone Hotline---Then you could be more specific with your question.

 

Just a thought,

Bear

 

post #24 of 26

I think the temps above  225- 300  might    work for Smoke Cooking meat such as brisket , etc . but would not for making sausage such as bologna , hot dogs , smoked keilbasa etc. I think the question of how long can one smoke sausage using insta cure # 1 might be answered by emailing TSM .   Customerservice@sausagemaker.com. Happy sausaging Weisswurst

post #25 of 26

Mike

 


Round file what the USDA sent you.

 

Start at 140* for an hour no smoke.

150 for 2 hrs w/smoke

160 for 3...check IT of sausage....you will prob stall here around 130-140ish IT of the sausage

170 for 2....check IT

170 for 1.5...check IT

 

Try not to exceed 170 until you have the correct IT of the sausage.

 

Like weisswurt said no high heat

 

My peso worth.

post #26 of 26

Good question and one that I certainly don't have an answer for...my bacon projects have all been cold smokes of up to 48 hours...I've used cure #1, TQ, Maple cure from sausagemaker.com, and BBB cure from hi-moutain, as my means of curing my meat so far.  Now another kink I might throw in there is that when I say I cold smoked, I mean cold smoke.  This was a cold winter and I think the last one we did was the first time the temp hit above 32* at some point during the smoke....maybe the cold temp also acted as an inhibitor of the bad stuff...

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