I wonder what I'm making.

[chef jimmyj]

Unfortunately the Toxin from Clostridium Botulinum is Colorless, Tasteless and has no Odor. So you won't know if there is contamination until it is eaten and someone becomes sick. If ingested in small amounts and with quick medical attention young healthy adults can recover in many cases. It is the Young and Old that can experience permanent Paralysis and/or Death...JJ

 

[czarkovich]

So had I used a cure none of this would have been a concern? Is there anything else I should consider before smoking when I know that the temp is going to be in the 60's?

 

[diggingdogfarm]

So had I used a cure none of this would have been a concern?

That is correct.
When cold smoking I like to keep the temperature at 75 degrees or less.


~Martin

 

[diggingdogfarm]

FWIW, this is the method used for old fashioned cold smoked Polish sausage, you may want to apply the same method to your recipe, with added cure, of course. You can smoke it as much as you want.

http://www.wedlinydomowe.com/sausage-recipes/polish-cold-smoked


~Martin

 

[chef jimmyj]

That is correct.
When cold smoking I like to keep the temperature at 75 degrees or less.
~Martin

X2...Martin really knows his stuff about Cures and can be trusted to give accurate and Safe info...JJ

 

[czarkovich]

Thanks a lot guys, I really appreciate it!