Is this recipee safe?

[mike johnson]

Its from the sausage maker web site.

Concerns: no more cure after initial cook time to 158 deg.

                 length of time at 110deg.( time after cure has been cooked out? )

                 length of time dting in kithen (3 days)

                 Dense smoke?

Please let me know if Im wrong

 

[BGKYSmoker]

Its from the sausage maker web site.

Concerns: no more cure after initial cook time to 158 deg.

                 length of time at 110deg.( time after cure been cooked out? )

                 length of time dting in kithen (3 days)

                 Dense smoke?

This is a 20 lb recipe with 5 tsp of cure 1 which is the right amount and times. No more cure should be added as there is cure in the bacon.

 

[mike johnson]

the amount of cure wasnt my concern. I thought that the cure was gone once the sausage was cooked. So if thats the case wouldnt the extra time at 110deg. be in the danger zone for bacteria? and then hanging in the kitchen for 3 days?

 

[diggingdogfarm]

I wouldn't use that recipe.
It's not a good method.
There's an easier and better way.

Are you looking to just make smoked kielbasa or are you looking to make dry-cured smoked kielbasa?

BTW: That particular recipe isn't in any of the 3 editions of Rytek's book that I have, maybe it's in the 1 edition that I haven't got.


~Martin

 

[BGKYSmoker]

I wouldn't use that recipe.
It's not a good method.
There's an easier and better way.
Are you looking to just make smoked kielbasa or are you looking to make dry-cured smoked kielbasa?
BTW: That particular recipe isn't in any of the 3 editions of Rytek's book that I have, maybe it's in the 1 edition that I haven't got.
~Martin

Yes this is an early one. Its been redone a few times

 

[mike johnson]

I would love to do a dry cured sausage but I dont have a cure room. Are there any recipees I can make that I just leave in my kitchen 68deg.  and 45% humidity?

 

[diggingdogfarm]

You'll need a lower temp and higher humidity.



~Martin