Morning everyone...
I made some Meat Church Holy VooDoo sausage over the weekend. Here is the video:
I say over the weekend, but i should really say on Sunday. I was supposed to start on Saturday, but fell sick, so stayed in bed all day Saturday.
I got up Sunday feeling much better. Cut up my pork shoulder, get by brisket trim, weighed out my meat, and used cure in my sausage. Since i didn't have much time, I went from stuffing to cold smoking almost immediately. I cold smoked for about 5 hours, and by then, it was 11pm. I had to stop, pull the meat out and put in the fridge, and pull in the smoker into the garage. Took a shower, and crashed.
Normally, i would stuff, then leave sausage in the fridge overnight, THEN cold smoke, vacuum seal, and finish off by Sous Vide up to 152 degrees. The sausage was still wet when i put it in the smoker, and i tried to wipe it down with paper towels, and I also had to clean the house, mop, do the dishes, put up my equipment, and make it look like i didn't do shit while my wife was out out of town, so when she gets back today, everything looks normal.
I'm concerned that I might have kept this in the danger zone too long, or that i didn't let the cure sit long enough. I should have added cure accelerator, but in my haste, I forgot. This was about 10Lbs.
Am i ok, or do throw it all away?
I made some Meat Church Holy VooDoo sausage over the weekend. Here is the video:
I say over the weekend, but i should really say on Sunday. I was supposed to start on Saturday, but fell sick, so stayed in bed all day Saturday.
I got up Sunday feeling much better. Cut up my pork shoulder, get by brisket trim, weighed out my meat, and used cure in my sausage. Since i didn't have much time, I went from stuffing to cold smoking almost immediately. I cold smoked for about 5 hours, and by then, it was 11pm. I had to stop, pull the meat out and put in the fridge, and pull in the smoker into the garage. Took a shower, and crashed.
Normally, i would stuff, then leave sausage in the fridge overnight, THEN cold smoke, vacuum seal, and finish off by Sous Vide up to 152 degrees. The sausage was still wet when i put it in the smoker, and i tried to wipe it down with paper towels, and I also had to clean the house, mop, do the dishes, put up my equipment, and make it look like i didn't do shit while my wife was out out of town, so when she gets back today, everything looks normal.
I'm concerned that I might have kept this in the danger zone too long, or that i didn't let the cure sit long enough. I should have added cure accelerator, but in my haste, I forgot. This was about 10Lbs.
Am i ok, or do throw it all away?