Fresh sausage

[kelbro]

Grinding up some sausage meat, seasoning and stuffing next Monday. It's my understanding that if it is ground, stuffed, and smoked to 150 or so (in less than 4 hrs) the same day, there's no need for cure. Is that correct?

 

[indaswamp]

Correct. Just be sure all the links are done...account for cool spots. Best to hold at 140*F INT for about 30 minutes.....

 

[indaswamp]

And best not to try and do a big batch like this...it will take to long....

 

[kelbro]

Thanks. Yes, just some brisket trimmings mixed with pork belly strips. Probably 3-4 pounds. Don't want to mess with freezing the brisket trimmings since the frezzer is close to full.

 

[indaswamp]

Good deal....no problem as mentioned. post some pics. of the links...

 

[chopsaw]

smoked to 150 or so

160 is the safe temp for non cured non intact or ground meat .
Maybe you're further cooking or grilling .

 

[indaswamp]

Good catch @chopsaw !

 

[chopsaw]

Good catch

I see your holding 30 minutes . Without cure and no grilling , Id go higher . He's just about there . Lol .

 

[kelbro]

Taking them to 160 sounds like a good idea.