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Title: Should I Worry
Post by: ralphy670 on March 01, 2015, 07:41:36 PM

Hi all, I made a high mountain summer sausage kit this weekend however I miscalculated the weight by about 3 pounds, I added enough cure for 15lbs. Do I need to worry? I placed the stuffed sausage in the fridge for 20 hours and then smoked them in the smoker. The smoker had a tough time getting the IT to temp. It stuck at 125 for long time. I finished them off in the oven instead.

do I need to worry about botulism

Title: Re: Should I Worry
Post by: dave01 on March 02, 2015, 03:03:19 AM

did you put in to much or to little of the cure

Title: Re: Should I Worry
Post by: ralphy670 on March 02, 2015, 05:05:35 AM

I put in enough for 15lbs however I had about 18lbs of meat.

Title: Re: Should I Worry
Post by: watchdog56 on March 02, 2015, 05:31:06 AM

I am not sure about this one. When you say it was stuck in the 125 range for a long time, how long of time?

Title: Re: Should I Worry
Post by: ralphy670 on March 02, 2015, 04:21:56 PM

Probably 3 to 4 hours

Title: Re: Should I Worry
Post by: cobra6223 on March 03, 2015, 10:04:13 AM

you were short about 1/2tsp at 1tsp for 5#. Hopefully the pros will by shortly to tell you if it's good or not. Wish I could help you more, good luck.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: ralphy670 on March 01, 2015, 07:41:36 PM