just mixed up a batch of sausage and realized after the smoking began that I didn't add enough cure
Will the sausage be a total loss?
or can I cook them in the oven?
More info is needed. Start with what the recipe that you made has with weight. What temp is the smoker? Are you cold smoking?
You can fully cook and get it above 140° and no matter what you used you will be safe.
I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?
yes more info, my guy was so freaked out I looke dyou up early this morning and said I would ask
16 lbs deer, 4 lbs pork only put cure for 10lbs of sausage
smoked for 3 hours at 130
cooked for 7 hours at 175
1 in casings came to 140
some had cheese and jalapeños
You're still missing crucial info to answer your question. How much cure was added and what kind of cure? Does this mean you put the proper amount of cure for only 10 lbs of meat into 20 lbs of meat?
I am not a cure expert. However I am thinking some bad thing could have grown in that amount of time with that little bit of cure. The correct rate for cure 1 is 1/4 tsp per pound so you used enough for 8 pounds of meat. I am not sure what the minimum PPM is.
Take a look at this thread.http://www.smokingmeatforums.com/t/130136/minimum-ppm-for-cure-questions