Master of the Pit
- Joined Sep 13, 2009
as someone who is getting ready (i.e. reading and learning ) to start sausage making i too thank-you for your post!
Not much help from that answer from the USDA.the susanminor.org looks pretty similar to our site's wiki on that topic!
Holy crap! I am blown away by Poli's site. There is certainly a ton of information there. You couple that with Rytek's book, the info on this site, and a person sure has a lot of knowledge at thier fingertips.
Here is the response that I received from foodsafety.gov:
Thank you for writing the USDA's Meat and Poultry Hotline.
When smoking meats we recommend that the oven temperature stay between 225 and 300 °F throughout the cooking process.
We have more information on smoking at: http://www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp
We don’t have specific information about smoking summer sausage. We recommend that home-made jerky be used within one year.
You may wish to contact our technical staff via AskFSIS for information on making summer sausage. You can contact them via AskFSIS: http://askfsis.custhelp.com
Meat and Poultry Hotline Webmaster
To speak to a Food Safety Specialist,
call the Hotline at 1-888-674-6854
e-mail: [email protected]
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