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Help please

papa t

Meat Mopper
215
70
Joined Jan 12, 2016
H hello guys it's papa t.
Haven't been active for awhile do to illness. But trying to get back in the smoking swing of things. I really need some advice!! I was making venison snack sticks cut with pork last night and my wife did my measure ments for me and found out today she made a REALLY BAD mistake and i hope i don't have to throw 10 pounds of deer sticks away.
Any way the recipe called for a half of table spoon of cure but she only put a half of tea spoon in the mix. They are on the smoke now ( hot smoke).
What do i do are they still good HELP PLEASE
THANKS papa t.
 

wild west

Smoking Fanatic
455
97
Joined Apr 25, 2016
For 10lbs it should be 2 level teaspoons. As long as the meat has been kept refrigerated and you get the I T up to 140 in the first 4 hrs in the smoker you should be good. You will need to treat them as fresh sausage and keep them refrigerated and eat in the next 3 or4 days or freeze.
 

wild west

Smoking Fanatic
455
97
Joined Apr 25, 2016
You may have to smoke above 170* to achieve 140* in four hours which could result in a fat out. Good luck
 

papa t

Meat Mopper
215
70
Joined Jan 12, 2016
Thanks i ended up smoking it at 200 and got the internal temp to 165 in 3 hours. Burnt a couple of pices butt i was erring on the side of caution. Wish i would have saw your post sooner. But thank you for helping me out i will not be scared to eat it know or share it .because the flavor of the non burnt stuff is excellent lol.
Thank you
Papa t.
 

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