Can anyone tell me the answer to this question?
We made a couple of different batches of deer sausage yesterday and I kept some out to cold smoke. In Alberta yesterday it was a balmy -8C, I just had the smoke generator on for 4 hours and the digital readout was between 60 and 72F. After the four hours the smoked sausage was wrapped and froze to be fully cooked at a later date. Both batches were Wild West Seasonings, one recipe was Bratwurst and the other Home Style Farmer. I know the Farmer had a package of cure, but don't think the Bratwurst did. What is the ideal temperature to smoke but not cook deer/pork sausage?
Is this safe to eat?
Just my 2ยข on this one. Although botulism is rare, the consequences are not worth the risk. The temperature range you used was ideal to cold smoke cured sausage, but not for uncured sausage. If there wasn't a separate package containing cure #1, then likely there was no cure in the Bratwurst. You can check the label of the Bratwurst and see if sodium nitrite is listed, if so then the Bratwurst are cured sausage.