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Curious - When smoking summer sausage using cure #1, I typically start out at 120 for an hour with smoke, 140-150 for 4+ hours with smoke, and then bump to 165-170 until finished. That got me wondering about how long sausage that uses cure number #1 can stay in the "Danger Zone" since it kills...

Smoked a 50# batch of summer sausage last night/today. Went for ~ 17 hours. At ~16 hours, I checked them and about 2/3rds were still in the 140 range while the other 1/3rd were ready to come off. (Several at the low end). I put the 2/3rd that were in the 140s back on for another hour. ITs seemed...

Hello! I've made summer sausage a dozen or so time, so have some experience but still very much a newbie. Started smoking a batch tonight and have been having some issues with the temps in my smoker. Started the smoke at 120 at 6:30ish and bumped to 150 around 7:30. When I did, I noticed a...

Had a batch of Summer Sausage in the smoker for about 13.5 hours. About half the batch already finished, but the other other half seems to be stalled at 150. My question is, I've seen people talk about final ITs of 152, 155, and in some cases lower but using the pasteurization table. Does this...

Hello! I'm fairly new to sausage making and making a 25# batch of Venison Summer Sausage. While making, I mixed the spices in cure into 1/2 the batch, then loaded into the stuffer, stuffed in casings and returned to fridge I then took the 2nd half of the batch of the fridge to repeat the same...