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Preparing sausage for immediate consumption

post #1 of 6
Thread Starter 
Hello, need advise on sausage making... is a " cure" necessary if sausage is stuffed, smoked , finished on a grill and eaten right away? Thanks
post #2 of 6
Hello, if you are hot smoking sausage (225+) then nocure is needed. If you're smoking at a lower temp and your sausage will spend 4 or more hours below 140 then cure should me used.
post #3 of 6


texas.gif  Good evening and welcome to the forum, from a sunny and warm day here in East Texas. Lots of great people with tons of information on just about  everything.



post #4 of 6
Thread Starter 
post #5 of 6
Welcome to the forum. Sorry, no sausage experience here, but there's a lot of good info on this site. Happy smokin', David.
post #6 of 6
For what is considered Fresh sausage(no cure, no fermemtation, immediate grilling). No cure is needed because you are grilling and cooking the meat at a higher temperature. A good general rule used is from 40 to 140 in 4. The danger zone for bacterial growth is from 40 to 140 degrees. You have 4 hours to get the food above 140. If using high enough temperatures like grilling > 250 u should be ok. Cook with a good meat thermometer and not by time. For more info search this site and The best book I have read is Home Production of Quality Meats and Sausages by
Stanley Marianski and Adam Marianski. Good luck and ask your questions on this site, there is a wealth of helpful people and knowledge here.
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