Summer Sausage questions

[driedstick]

Made some summer sausage not too long ago and used pink cure in it, well I had to work this weekend and took some with me still vac pac and left it in the front seat of pickup, it got warm, is it still good?? I think I heard Nepas say one time he sends some to Afganistan w/o a prob.   Just wanting to be safe.

Next question, since I had to wk this weekend I stuffed up 10lbs of summer sausage on Fri night, my neigbor did the smoke for me and I think he took it too hot, 168 IT

  I have not opened it yet, got home late last night but was just wondering what I am going to find when I slice one of these open, I did look in the fridge last night and I could see some Like gel on one of the casings - YUK - these were stuffed into 2 1/2 firbours casings no complaining neighbors first time he just rushed it i think took my temp of smoker 185 got these done in about 6hrs, i have never taken it passed 170 just wondering what i may find I will try to post picks tonight when I get home of the finished batch. 

Thanks Steve

 

[DanMcG]

168 internal is ok, it might dry it out some. But I'm pretty sure Brican takes his to 165° and he knows a little bit aboot (Canadian for about) sausage.
I think your bigger issue will be the high cooking temp. 185° is a little warm and you might find some melted fat between the casing and sausage if you do clean it off and eat it. it won't be your best but still worth eating.

Your question about leaving in the truck is a loaded one and all I can do is give you my opinion. Personally I'd say toss it. a warm, moist, air free environment it just what C.botulinum (botulism) loves and that can kill you. Using the nitrite in the right amount will lessen your risk substantially. but I wasn't there when ya made it so I can't say its ok to eat.

 

[smokinhusker]

168 internal is ok, it might dry it out some. But I'm pretty sure Brican takes his to 165° and he knows a little bit aboot (Canadian for about) sausage.
I think your bigger issue will be the high cooking temp. 185° is a little warm and you might find some melted fat between the casing and sausage if you do clean it off and eat it. it won't be your best but still worth eating.

Your question about leaving in the truck is a loaded one and all I can do is give you my opinion. Personally I'd say toss it. a warm, moist, air free environment it just what C.botulinum (botulism) loves and that can kill you. Using the nitrite in the right amount will lessen your risk substantially. but I wasn't there when ya made it so I can't say its ok to eat.

Good advice...as for the SS in the truck...I'd pitch it.

 

[driedstick]

Thanks smokin and Dan thats what I was figuring also.

 

[driedstick]

Summer sausage turn out great just a little dry, the stuff on the dash is in the trash.