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First time smoking

smoke shack

Newbie
5
10
Joined Nov 6, 2013
Hello everyone.
Im new to smoking and i plan to smoke some sausage for my first run.
I have some leftover sausage i made last year an i thought i would smoke it
I did not use a cure when i made the sausage so im not sure if its safe to smoke
Any help would be great
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
Hello everyone.
Im new to smoking and i plan to smoke some sausage for my first run.
I have some leftover sausage i made last year an i thought i would smoke it
I did not use a cure when i made the sausage so im not sure if its safe to smoke
Any help would be great
I see this is your first post. Would you stop by roll call so everyone can give you a proper SMF welcome.

If you smoke it you will have to get it out of the danger zone 40° - 140° in 4 hours. So it will take a lite smoke,

Happy smoken.

David
 

palladini

Smoking Fanatic
900
35
Joined May 23, 2013
Im not sure i understand this danger zone thing and how it works. Please explain
Nasty stuff (bacteria and such) loves the 40 to 140 degree range, and leaving the food between those two temperatures for more than 4 hours can make food inedible.  If smoking sausage with no cure in them, be sure to have the smoker up to 250 degrees and smoke them fast.
 

smoke shack

Newbie
5
10
Joined Nov 6, 2013
So i need to do 250 for 4 hours? And what if i cold smoke this for about 2 hours and then imidetly grill or fry
 

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