• 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.

Sausage smoking safety?

Ejk250678

Newbie
4
0
Joined Jan 27, 2020
I would imagine this question has been asked many times before. Our old family sausage recipe is to use appropriate amounts of cure, smoking at around 200f for 2 to 3 hours, cooling quickly, refrigerating over night and then freezing. When it is to be used it is always treated as raw. Fully cooked most often by boiling for at least 20 minutes. Is this a safe practice?
 

fivetricks

Master of the Pit
OTBS Member
1,455
680
Joined Jan 7, 2017
generally you dont want to run over 170 for doing sausage to prevent "fat out". your recipe isnt unsafe so long as proper IT is reached , but maybe not optimal either, but ive not experienced your families sausage either :-)
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,689
3,085
Joined May 12, 2011
Your procedure is perfectly Safe. I don't smoke cured sausage at more than 170 either buthe you can't argue with Old Family Recipes! If you are getting a good result, stick with it and teach the kids in your family.
Both my Grandfather's made great Kielbasa but they never passed the recipes down...JJ
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,689
3,085
Joined May 12, 2011
With any sausage the safest procedure is to freeze raw or freeze brought up to a bacteria killing safe temp. This would be 135 for 30 minutes, 140 for 10 minutes or 150°F for 60 seconds. Use of a Thermometer and Clock is the safest way to make sausage.

That said, it is very likely that with 38/40 mm sausage, 2 to 3 hours at 200°F is getting your sausage IT in this temp range and you have been, will be fine...BUT....A Thermometer is your best Guarantee!...JJ
 

Ejk250678

Newbie
4
0
Joined Jan 27, 2020
Did a batch last night IT stalled out around 135 for well over an hour then finished above 150. Had to up smoker past 200 to get them to move. Was in smoker about 5 hrs total but I think I may have fatted them out. Haven't tried them yet.
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,689
3,085
Joined May 12, 2011
They likely had plenty of smoke flavor at the stall. Finishing the cooking in a 165°F water bath, would keep them juicy and let them get to the desired IT in short order. Turning up the smoker temp is never a good idea smoking sausage...JJ
 
6
1
Joined Feb 9, 2020
Sounds safe, the preparation temperature is high enough to avoid any issues. Must be delicious, too, enjoy your meaty treats.
 

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.