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Help summer sausage room temp time

post #1 of 4
Thread Starter 
I'm a newbs at both forums and the world of cured/smoked meats. To start out I chose the summer sausage kit from high mtn, followed all directions and added high temp cheese w/ peppers. Turned out great on the smoker but by the time it was done I was up all night and passed out during the blooming process after hanging the sausage at room temp. It was placed in an ice bath before hanging but was in room temp for 5.5 hrs instead of 2-4 hrs before refridgerating. Should the sausage still be safe for eating after hanging in room temp that long?
post #2 of 4
Yes... no problem.... It has cure #1 in it.... I hang bacon in the smoker for days without refrigeration....
post #3 of 4
Thread Starter 
Thank you! The only other problem I had was the casing not sticking to the meat in the final product, I think I had the fat content a little high. Any suggestions?
post #4 of 4

slice it up and wipe it off... Your good to go..............:sausage:  Dont forget some pics......:icon_eek:

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