Botulism

Using the handy dandy search tool will help you a bunch..

Here's one to get you started...

http://www.smokingmeatforums.com/search.php?search=Botulism

  Enjoy!!

Hello - How about stopping by Roll Call  to introduce yourself? 

As Craig said you can use the link for the search he provided. 

Here's a link to Food Safety, which explains using cure and the 40* -140* in 4 hours Rule

hotsmoke said:

Understand to use cure when smoking sausage but do not understand temps. Most say must go from 40 to 160 in less than three hrs but my Bradley takes about 8. Also, why do you have to cure sausage but not a brisket or turkey that smokes for 18 hrs ? Any help please.

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Hotsmoke, morning....  Basically, sausage is ground meat and all the surface bacteria, that is on all meats, has been intermixed throughout the product....  Getting the Internal temp up to 140 in less than 4 hours is a must to insure bacteria destruction.... When smoking, and longer times are encountered, cure# 1 is used to kill bacteria and pathogens....

Brisket or pork butt etc, is considered a "whole muscle" as long as it is not punctured or prodded or a thermometer inserted before the surface temp has killed the surface bacteria.... It can then be slow cooked, for hours, without any safety issues.....

Food safety is our primary concern on the forum.... Please read the links provided by Craig and Alesia to familiarize yourself with food safety... there are more links that you can search.... Due to the vast number of questions that can arise on those topics, it is impossible to answer all of them on the forum.... specific question will be answered gladly by our expert staff and members whom are very knowledgeable on those subjects...

Dave

hotsmoke said:

Thanks for responding. I do all my smoking with a smoker temp of 230 so I guess the real question is does cured sausage have to reach that 140 internal temp in 4 hrs? Mine usually hits at 6-7 hrs

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No... One of the reasons we use cure is extended low temp smoking..

Typically I run my andouille at very low temps..then start moving the temp up 10-20 degrees at a time for an hour or so..til I get to 155.

Usually takes 10 -15 hours...

http://www.smokingmeatforums.com/t/128740/making-some-andouille-sunday-morning-new-pics-finished

Welcome , Hotsmoke. Craig and Dave have your back here...

Don't be shy asking questions, it's when you don't that it becomes a "stupid Question" .

Have fun here and have a Happy Hoilday season ; while you're at it...