Wanting to make Summer sausage and breakfast sausage (venison)....have a maple sausage seasoning from LEM, has no cure in it, what process do i use to smoke it and refreeze...
help! Freezer unplugged
SmokingMeatForums.com Top Picks
- 28,507 Posts. Joined 6/2009
- Location: Central Florida (Sebring)
- Points: 2182
- Select All Posts By This User
Without cure you have to get it thru the danger zone in 4 hours. That means as soon as it gets to 41 degrees you have 4 hours to get it to 135 degrees, then since it's ground meat it needs to get to 160 to be safe. After that it has to be refrigerated.