Recent content by kayakyok
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K
smoked sausage salvage
Dr K and chef jim on the same page with you and found the same chart today in a few different places after I made the post. I was really close to being above 140 IT within 4 hours or so and the suspect logs were above 140 for sure at least 3.5-4 hours. Was going to waterbath the suspect logs and...- kayakyok
- Post #7
- Forum: Food Safety
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K
smoked sausage salvage
Made a batch of 2 1/2" logs all pork with a commercial "hunters blend" seasoning packet for fresh sausage and added cure #1 since I was smoking. For a variety of reasons it took me about 9 hours to get to IT 153, the last 4-5 hours bumped the temp up to 170-180ish (a lot of swing in my smoker...- kayakyok
- Thread
- Replies: 6
- Forum: Food Safety
