dumbass

[bgravs]

So I've had my venison summer sausage on the smoker for several hours and just realized I forgot to add the cure to the mixture. Too late to do anything now. Whats the worst that can happen? Wont be salty enough? Less freezer life? Feed it to the in laws? Lol

 

[pc farmer]

How long has it been smoking and at what temp?

 

[TNJAKE]

So I've had my venison summer sausage on the smoker for several hours and just realized I forgot to add the cure to the mixture. Too late to do anything now. Whats the worst that can happen? Wont be salty enough? Less freezer life? Feed it to the in laws? Lol

It's not as funny as you think. Like @pc farmer asked length of time in smoker and temps are important for safety. Cure does a whole lot more than just add salt flavor.

 

[DougE]

Time/temp are your main issue. With no cure, you need to hit 140° IT in 4 hours.

 

[TNJAKE]

So I've had my venison summer sausage on the smoker for several hours and just realized I forgot to add the cure to the mixture. Too late to do anything now. Whats the worst that can happen? Wont be salty enough? Less freezer life? Feed it to the in laws? Lol

Also freezer life has absolutely nothing to do in regards to cured/uncured

 

[JckDanls 07]

Whats the worst that can happen?

It has been known to kill people... Just saying ...

 

[DougE]

It has been known to kill people... Just saying ...

Yeah, botulism is no joke and that's what cure mainly protects against.

 

[JckDanls 07]

It has been known to kill people... Just saying ...

I believe the percentage rate is higher when using wild game ...

 

[Qazaq15]

I believe the percentage rate is higher when using wild game ...

I believe it. It’s easy to introduce a little dirt and grime during the field dressing and processing. I would never eat wild game sausage without cure.

 

[Rafter H BBQ]

I personally would not risk it! There’s a lot of nastiness that can be in there without cure! Just advise from an ol redneck that’ll eat most anything!

 

[JckDanls 07]

venison summer sausage on the smoker for several hours

Did you by any chance temp them when relized you had a senior moment and forgot to add cure#1 ??

 

[bgravs]

How long has it been smoking and at what temp?

 

[bgravs]

How long has it been smoking and at what temp?

Been in there about 8 hours. Its now at 180

 

[bgravs]

Did you by any chance temp them when relized you had a senior moment and forgot to add cure#1 ??

I did not. Im guessing somewhere around 135

 

[SmokinEdge]

At this point, time and internal temperature need to be posted. All may not be lost for sure but cannot know that without more info.

 

[bigfurmn]

If you dont know for sure, it aint worth it.

 

[bgravs]

At this point, time and internal temperature need to be posted. All may not be lost for sure but cannot know that without more info.

There at 140. Been in around 8 hours.

 

[DougE]

At this point, time and internal temperature need to be posted. All may not be lost for sure but cannot know that without more info.

I'd like to see a timeline of IT and how long it took to get to 140, I think that's the biggest question as to whether this is safe or not.

 

[SmokinEdge]

There at 140. Been in around 8 hours.

140 in 8 is too rich for my blood, I wouldn’t eat it.
There are factors involved that could, maybe make it ok but we cannot know if it is or is not safe at this point. Punt.

 

[JckDanls 07]

Not so sure they were at 140 at the 4 hr mark when they are just now hitting 140 at the 8hr mark... They've not been holding at 140 for the last 4 hrs ...