First time making Summer Sausage...help!

[beginner1988]

I just made summer sausage with venison and pork fat. I measured out 10 lbs of ground meat and added my cure/seasonings. I realized as I was putting them on the smoker that I was 1.5 lbs of on my measurement. I went ahead and smoked them for 5.5 hrs to an internal tempt of 160 degrees Fahrenheit. With dosing my cure for 10 lb and really having 11.5 is my sausage safe to eat?

(P.S. I already tried some and it is incredible...maybe a little salty. I mainly just want to know if I can share with friends in good faith.)

 

[DanMcG]

we would need to know the brand of cure ya used to calculate the cure amount in the sausage..

 

[beginner1988]

we would need to know the brand of cure ya used to calculate the cure amount in the sausage..

Fiesta "extra fancy" curing salt (2 teaspoons)

 

[DanMcG]

Ok it looks like you cure is 6.25 % nitrate, so if ya used two level teaspoons that would give you 130ppm. (Parts Per Million) most shoot for 150ppm.
My opinion is it would be safe to eat, as I think 120ppm is minimum recommend amount .
One question, is the 11.5 pounds after it was all mixed and stuffed?

 

[beginner1988]

Ok it looks like you cure is 6.25 % nitrate, so if ya used two level teaspoons that would give you 130ppm. (Parts Per Million) most shoot for 150ppm.
My opinion is it would be safe to eat, as I think 120ppm is minimum recommend amount .
One question, is the 11.5 pounds after it was all mixed and stuffed?

Yes

 

[DanMcG]

Ok, you only measure the cure for the meat block itself. So sounds like you're good.