- Jan 1, 2021
- 2
- 0
I recently made a 80/20 mix of venison and bacon sausage. It was 20 pounds and then i added 4lbs of cheese. I used 1 cup of morton tender quick and baked until i hit an internal temp of about 155. The end product is good and ive been eating it. I did not let the meat cure and instead cooked it immediately....is this safe? Its my first time ever making the bologna and now im worried i may get sick. I started at 170 for 2 hours and they got to 130 it. Then i bumped it up to 200 and hit 155. Then because im paranoid i bumped it to 240 for about 5 minutes until i saw 157 and oulled them out to ice then rest on counter. Any help please? My dad gave some to his friend and im conserned