• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Potato Sausage Round 2

DRKsmoking

Master of the Pit
SMF Premier Member
1,425
957
Joined Jan 27, 2021
Hi Winterrider, so do you just make a batch small enough to eat right away. If you just cold smoke for 45 minutes
and no steaming or poaching.

No we did not, just gave them about 45 mins with some hickory dust.
Cold smoked
I am new to making sausages and I thought if no cure is used , they should be cooked as there is raw pork in mine
David
 

Winterrider

Master of the Pit
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
4,132
2,317
Joined Sep 29, 2018
We were going to smoke at 160° but did not use cure so was unsure if would have been safe for that short amount of time and freeze immediately.
chef jimmyj chef jimmyj , could this be done (45 mins or so ) with/without cure for future reference ? My hunt buddy says he has before and is still alive ( maybe lucky ?)
 

Winterrider

Master of the Pit
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
4,132
2,317
Joined Sep 29, 2018
I am new to making sausages and I thought if no cure is used , they should be cooked as there is raw pork in mine
David
[/QUOTE]

Understand, sometimes not so sure myself.
 

DRKsmoking

Master of the Pit
SMF Premier Member
1,425
957
Joined Jan 27, 2021
I am new to making sausages and I thought if no cure is used , they should be cooked as there is raw pork in mine
David
Understand, sometimes not so sure myself.
[/QUOTE]


Ha ha , I know what you mean , In my thinking , the time to mix all and than stuff and than cold smoke , that is a lot of time for raw pork/ beef to be out in less than chilled temps
just me ,

But maybe some one can help us out

David
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
21,794
6,586
Joined May 12, 2011
The clock starts on Fresh Sausage when you take the ingredients out of the Refer. The USDA recommendation is, No more than 2 hours out of refrigeration, Total, before the Sausage gets Cooked at 225°+, to an IT of 165.
If that 2 hours is spent cutting, trimming, grinding and stuffing, etc. Smoking at 160 for another hour can result in a trip to the Hospital...I would not Cool/Cold smoke ANY SAUSAGE that does not contain Cure #1. But you can take the chance If you wish...JJ
 

DRKsmoking

Master of the Pit
SMF Premier Member
1,425
957
Joined Jan 27, 2021
No more than 2 hours out of refrigeration, Total, before the Sausage gets Cooked at 225°+, to an IT of 165.
If that 2 hours is spent cutting, trimming, grinding and stuffing, etc. Smoking at 160 for another hour can result in a trip to the Hospital...I would not Cool/Cold smoke ANY SAUSAGE that does not contain Cure #1. But you can take the chance If you wish...JJ



Thank you Chef, that is what I thought I read in one of your other posts, we just wanted to be sure,
That is why I poach or steam my sausages. Only done it twice so far. Building up to kielbasa for that is what my wife really wants.

Thank you JJ

David
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.