Question about internal temps.

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smokedducks801

Newbie
Original poster
Feb 22, 2017
2
10
I'm new to this forum but I have a question that I'm hoping some people here can help me with. I made a batch of andouille sausage that I attempted to smoke yesterday. I used a kit that had a cure and the other spices. I had it in the smoker for approx 4 hours when all hell broke loose at work. The internal temp had only made it to 130 degrees. I couldn't leave it in the smoker so I pulled the sausage out, quickly ice bathed it and put it in the refrigerator. My question is; is this sausage okay to eat if I cook it in a frying pan or on a grill to an internal temp of 165 degrees before consuming. I hope this makes sense. Thank you in advance.
 
Last edited:
I do my andouille to 140-145 because your going to use it a cooked dish anyways.
 
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