411 on half deer half pork sausage HELP!

Capo, the basic rule for uncured sausage (meat in general) is that you need to get it to 140deg in LESS than 4 hours...... The way the rule goes is, that meat needs to be keep at below 40degs or above 140degs. As you are smoking meat it's usually between those temperatures and bacteria love to grow at those temps. The use of cure will allow you to smoke longer at a lower temp..... Does that help??? If you need any more info PM me and I will send you my cell number and we can talk.......ShoneyBoy

Capo, afternoon...... Your question was answered on your other thread...... throw it out...