Smoking sausage 145 degrees

[Biggy1]

I usually smoke sausage to IT 152* but yesterday it was cold and I smoked it to IT 145* bloomed 2 hrs. then refrigerated to vacuum next day, they will be BBQed until 152* is this OK?

 

[chopsaw]

I do it like that myself . I personally have no concerns about it . Any idea how long they were at 145 ?

 

[daveomak]

Pasteurizing sausage works...

 

[Biggy1]

I do it like that myself . I personally have no concerns about it . Any idea how long they were at 145 ?

About 30 minutes.

 

[Steve H]

About 30 minutes.

You're good to go.

 

[Biggy1]

You're good to go.

Appreciate it sir!

 

[indaswamp]

About 30 minutes.

Yep, you're good....likely closer to a LOG7 reduction of pathogens going 30 minutes.
I do like Dave and start the clock when the sausages reach 136*F INT. Let them go for 1.5 hours and call them done. They might be anywhere from 140-150*F by that point, but they are pasteurized to LOG7 reduction and are safe to pull at that point. I like 1.5 hours to allow for cool spots in the smokehouse....but it runs fairly even....

 

[Biggy1]

Yep, you're good....likely closer to a LOG7 reduction of pathogens going 30 minutes.
I do like Dave and start the clock when the sausages reach 136*F INT. Let them go for 1.5 hours and call them done. They might be anywhere from 140-150*F by that point, but they are pasteurized to LOG7 reduction and are safe to pull at that point. I like 1.5 hours to allow for cool spots in the smokehouse....but it runs fairly even....

Thank you sir!

 

[Biggy1]

Yep, you're good....likely closer to a LOG7 reduction of pathogens going 30 minutes.
I do like Dave and start the clock when the sausages reach 136*F INT. Let them go for 1.5 hours and call them done. They might be anywhere from 140-150*F by that point, but they are pasteurized to LOG7 reduction and are safe to pull at that point. I like 1.5 hours to allow for cool spots in the smokehouse....but it runs fairly even....

Thank you sir!