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Sausage smoking safety?
I would imagine this question has been asked many times before. Our old family sausage recipe is to use appropriate amounts of cure, smoking at around 200f for 2 to 3 hours, cooling quickly, refrigerating over night and then freezing. When it is to be used it is always treated as raw. Fully...- Ejk250678
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- Replies: 9
- Forum: Food Safety
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