First time smoking

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smoke shack

Newbie
Original poster
Nov 6, 2013
5
10
Pg pennsylvania
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
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
 
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.
 

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