Im new to smoking and i plan to smoke some sausage for my first run.
I have some leftover sausage i made last year an i thought i would smoke it
I did not use a cure when i made the sausage so im not sure if its safe to smoke
Any help would be great
I see this is your first post. Would you stop by roll call so everyone can give you a proper SMF welcome.
If you smoke it you will have to get it out of the danger zone 40° - 140° in 4 hours. So it will take a lite smoke,
Nasty stuff (bacteria and such) loves the 40 to 140 degree range, and leaving the food between those two temperatures for more than 4 hours can make food inedible. If smoking sausage with no cure in them, be sure to have the smoker up to 250 degrees and smoke them fast.