• 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.

Why 152?

down lowe

Fire Starter
69
10
Joined Dec 18, 2010
I am new to sausage making but have been doing a lot of studying, etc. One question I have not found an answer to yet is why cured sausage needs to be brought up to 152? Can someone please help me understand this?

Thanks!
 

redneck69

Smoking Fanatic
573
17
Joined Oct 26, 2010
i haven't done sausage yet, but from reading post, its a safety feature to kill bacteria in the meat. 
 

arnie

Smoking Fanatic
649
14
Joined Feb 20, 2010
I am new to sausage making, but I'm with redneck.

I smoked my sausage and sticks to 160 so they would be "fully" cooked
 

bbally

Master of the Pit
OTBS Member
1,099
45
Joined Aug 24, 2007
The First reason for it in ground meat, especially beef is Shiga toxin-producing Escherichia coli this dies with 15 seconds at 155 F.  At 152 F your carry over will kill it all.  Plus you only need 30 seconds at 152 F.

This was selected to allow maximum water retension by keeping water activity as low as possible, while still ensuring a safe product.

The Second reason is for Nitrite and/or nitrate to be converted to NOx and O3.

 
 

down lowe

Fire Starter
69
10
Joined Dec 18, 2010
perfect - thanks.

so, I think it is because of the cure, but why in cured do we go to 152 versus the recommended minimum temp for fresh sausage? It would be cool to have a timeline type chart that showed at what temps different activities take place - like 40 bacteria starts to multiply, 140 it stops multiplying, 155 Escherichia coli dies after 15 seconds, etc . . . .
 
Last edited:

arnie

Smoking Fanatic
649
14
Joined Feb 20, 2010
perfect - thanks.

so, I think it is because of the cure, but why in cured do we go to 152 versus the recommended minimum temp for fresh sausage? It would be cool to have a timeline type chart that showed at what temps different activities take place - like 40 bacteria starts to multiply, 140 it stops multiplying, 155 Escherichia coli dies after 15 seconds, etc . . . .
I think Princess could do that
 
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Yea what Bob said. Just because the book said it and it's "The Bible"
 
Last edited:

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.