Venison & Wild Hog Sausage - I need one more opinion

[cnl390]

cnl, morning..... I'm a little late here.....   first off, your meat market guy is leading you astray....   fresh smoked to 150 is fine as long as it gets to 150 within 4 hours...  Second, 150 does not kill botulism spores that may have developed during your 36 hour danger zone smoke...  It takes about 240 deg to kill the spores....   pressure canner temps.....   

Your friend got lucky, very lucky....  deliberately eating sausage that has been in the danger zone for that long, just because he has done it before, does not make for safe sausage..... All it takes is one contaminated link and call the doctor or mortuary....  

Some folks do get lucky.... $30 worth of meat to gamble with a possible life threatening infection.....  

 ...

Not something anyone should do knowingly....   Just my opinion .....    Dave

I agree with you.  That's why my brother and I started over and make 106 links on Saturday and used the magic pink salt this time.

 

[BGKYSmoker]

Use your own judgement

chart.jpg

• BGKYSmoker
• Mar 12, 2013

 

[cnl390]

Use your own judgement

chart.jpg

• BGKYSmoker
• Mar 12, 2013

Thanks a lot!  This is a great reference.

 

[tennsmoker]

Hey CNL,

this thread you started here in one of those opinionated thread's (expressing strong beliefs or judgments about something)

and of course I have one also. Here's my opinion or $.02 for what it's worth.

1st & foremost I don't approve of smoking sausage without using cure. In your case what's done is done!!

Here in Tenn the farmers that I know and are friends with have been making smoked country breakfast sausage

for 100's of yrs passed down from gen to gen, just like one of the guys you said help make your sausage.

They have never heard of cure #1, Prague, pink salt or or any other kind of cure, they make sausage in the 40-60 deg weather

every yr. What I think is how they get away with it is just about every one of them use basically the same recipe for their sausage

year in and year out, LOTS OF SALT, but not to the point where the sausage is too salty!  When I make it I use cure#1, all ways.

The recipe these farmers around here use is for example about 60/40 fresh butchered hog: I watched them butcher, grind

and smoke. Other wise I wouldn't believe it.

12 lbs fresh pork 60/40

12 tsp salt

9 tsp rubbed sage from Butcher Shop Nashville

6 tsp crushed red pepper Butcher Shop Nashville

cold smoke at approx 40-60 - Smoke 2-3 days

Now, I have mentioned it other threads and many other sausage makers have also that the packaged seasoning mix is too salty

straight from the store without adding more salt.

So this is why I think that your sausage is good to eat (salt content) because of being in the 40deg range.

MY $.02

al