Question about internal temps.

[smokedducks801]

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.

 

[crazymoon]

SD801, Welcome, If you had cure in the mix you will be fine to freeze and cook at a later date.

 

[BGKYSmoker]

I do my andouille to 140-145 because your going to use it a cooked dish anyways.

 

[smokedducks801]

Thank you for the info.