Print Page - Sausage Safety Temps

Title: Sausage Safety Temps
Post by: NePaSmoKer on February 02, 2012, 09:07:58 PM

Hope you can see this, took it with my cell camera.

Good info for new sausage makers.

(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/2012-02-02233954.jpg)

Title: Re: Sausage Safety Temps
Post by: pikeman_95 on February 02, 2012, 09:37:49 PM

Thanks Rick great info.
KC

Title: Re: Sausage Safety Temps
Post by: JZ on February 02, 2012, 10:56:38 PM

WOW - super info and thanks.

Title: Re: Sausage Safety Temps
Post by: watchdog56 on February 03, 2012, 04:10:52 AM

Thanks for the info. One question, why when starting sausage should one have the temp around 130 for the first hour then instead of going right to 150?

Title: Re: Sausage Safety Temps
Post by: NePaSmoKer on February 03, 2012, 04:14:26 AM

Quote from: watchdog56 on February 03, 2012, 04:10:52 AM
Thanks for the info. One question, why when starting sausage should one have the temp around 130 for the first hour then instead of going right to 150?

To dry the outside of the casings, smoke will adhere better to it over a wet casing. Some start at 140 also.

Title: Sausage Safety Temps
Post by: mikecorn.1 on February 03, 2012, 05:13:00 AM

Thanks for the chart.

Sent from my iPhone using Tapatalk

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: NePaSmoKer on February 02, 2012, 09:07:58 PM