Summer Sausage/Cure

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murraysmokin

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Aug 14, 2015
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Clinton Township, Michigan
I have been making summer sausage for a bit now. So Friday I made a 25 lb batch half jalapeno/cheddar and half cheddar, 70% venison/30% pork . After I stuffed the cheddar I realized I did not add the pink curing salt...I decided to proceed with my process...which is overnight in the fridge, smoke at 160 for 2.5 hours, Sous vide at 145 for 2.5 hours, and into an ice bath.

My question is should I serve the cheddar that did not have the pink curing salt added to it??? I have eaten it, it has no weird odor and tastes similar to and has the same texture as the one that I added the curing salt to. I will hold off on my personal feelings regarding this as I would like to see what your opinions are regarding this batch.
 

okie sawbones

Fire Starter
Jul 11, 2014
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Edgewood, TX
Ideally, if I forgot cure, I'd smoke at 200F for a couple of hours to get smoke flavor and color, then Sous vide at 150F for a couple of hours. I would eat the sausage you made without much concern.
 

Bigtank

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Jul 10, 2018
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Algona IA
You should be fine but it will have short shelf life. Just keep it in the freezer, when thawed eat it in a few days.
 

cutplug

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Dec 31, 2020
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Great Northwest
200* for couple hours is not going to take it past 145.
200* is like instant fat-out.
Then to SV at 150? More like 180* to bring it to safe and you could be still looking at fat-out.

GL
Are we reading the same recipe?
OP states: smoke at 160 for 2.5 hours, Sous vide at 145 for 2.5 hours, and into an ice bath.
Now maybe a step up of heat would be better, but where are you getting 200?
 

BGKYSmoker

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Dec 25, 2010
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Are we reading the same recipe?
OP states: smoke at 160 for 2.5 hours, Sous vide at 145 for 2.5 hours, and into an ice bath.
Now maybe a step up of heat would be better, but where are you getting 200?
Post 2.
I'm not getting into a pissing match with ANYONE.
 

zachyweezer

Newbie
Nov 30, 2022
7
10


I had literally just watched the above video before reading this thread. I'm sure your issue has been resolved, but for anyone in the future, give it a peek.
 

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