jno51
Smoking Fanatic
Wanting to make Summer sausage and breakfast sausage (venison)....have a maple sausage seasoning from LEM, has no cure in it, what process do i use to smoke it and refreeze...
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help! Freezer unplugged
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Without cure you have to get it thru the danger zone in 4 hours. That means as soon as it gets to 41 degrees you have 4 hours to get it to 135 degrees, then since it's ground meat it needs to get to 160 to be safe. After that it has to be refrigerated.
jno51
Smoking Fanatic
thanks Al
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