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Old 08-12-2018, 09:14 PM   #1
hooligan
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Default Smoked sausage with no cure

Was given some sausage from a budddy (venison/pork). He said he didnít use a cure, is it safe to eat? I read that smoked sausage has to have a cure to be safe
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Old 08-12-2018, 09:16 PM   #2
Uncle Saggy
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Has it been smoked?


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Old 08-12-2018, 09:23 PM   #3
hooligan
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Has it been smoked?


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Yeah. He smoked it to 165*
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Old 08-12-2018, 09:24 PM   #4
Uncle Saggy
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If frozen, I would think it's fine


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Old 08-12-2018, 09:24 PM   #5
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165???? Heck it's cooked. Eat it
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Old 08-12-2018, 09:24 PM   #6
Snowflake Killa
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It will be fine
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Old 08-12-2018, 09:32 PM   #7
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165???? Heck it's cooked. Eat it
X2
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Old 08-12-2018, 09:33 PM   #8
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It will be fine
This
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Old 08-12-2018, 09:36 PM   #9
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It needs cure for cold smoking but 165 internal temp isn’t cold smoking it is fully cooked! I would eat it.
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Old 08-12-2018, 09:55 PM   #10
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In before smart and the frozen leftovers

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Old 08-12-2018, 10:07 PM   #11
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We don't use cure cold smoking if the outside temp is less than 50.... at least in our experiences. But if he took it to 165, he didn’t need cure either. He basically brought it to temp/cooked it and then froze it. QB said it best����
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Old 08-12-2018, 10:09 PM   #12
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Quote:
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It doesnít need cure to be cold smoked if the outside temp is lesss than 50.... at least in our experiences. But if he took it to 165, he didnít need cure either. He basically cooked it and then froze it. QB said it best😝😂
Sounds like I know what Iím having for lunch tomorrow!


I never thought about it but he made it a point to say he didnít use a cure and I went down the rabbit hole that is the internet, had to come back to TBH for the real answers
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Old 08-12-2018, 10:17 PM   #13
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In before smart and the frozen leftovers

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First thing I thought about.
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Old 08-13-2018, 09:48 AM   #14
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I've been making sausage all my life as my father did also. We have never put that nasty cure in any of ours. To me it really messes up the taste so it taste like store bought mass produced sausage. I like to taste the seasonings and the smoke. No one ever got sick or had any issues.
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Old 08-13-2018, 09:56 AM   #15
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If really worried Boil it or bake/BBQ to 180+ that will safe anything as far as I know!
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Old 08-13-2018, 10:11 AM   #16
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Curing salt is to prevent botulism from growing, shouldnt be an issue if it isn't sitting in a curing chamber for months...
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Old 08-13-2018, 10:31 AM   #17
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Odds are its probably fine. He probably actually smoked it at a high temperature anyways. Ask him how long he smoked it, if its only a couple of hours, then its really not a issue. Its just cooked sausage. If he has a smoke house and left it in there a couple days till it reached 165 degrees, I would be more worried. I worry about stuff like that myself. One of the reasons I mainly make fresh sausage. I do make a lot of salami and summer sausage. Always put cure in there. But curing the meat is part of the process.

Like was said, if your really worried about it, cook it. The toxins will be destroyed.

Last edited by crawdaddct; 08-13-2018 at 10:43 AM.
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Old 08-13-2018, 10:52 AM   #18
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Quote:
Originally Posted by cva34 View Post
If really worried Boil it or bake/BBQ to 180+ that will safe anything as far as I know!

The Botulism bacteria will be dead, but the spores can survive 180+ degrees... They later may growth into bacteria and produce neurotoxins.
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Old 08-14-2018, 11:59 AM   #19
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No need for cure.
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Old 08-14-2018, 12:57 PM   #20
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I donít use cure except on my mix for dry sausage .


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Old 08-14-2018, 12:57 PM   #21
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I would not eat it. Too many variables. How long did it take them to make the sausage? What was the room temp? Did they take it right to the smoker? How hot did the they smoke it at? How much experience do they have making sausage? How much experience do they have cleaning the kill? How long was deer in field before being cleaned?

Couple hours hanging around 40-140 degrees botulism starts growing. You can not smell it, or taste it. But you will know in the next 18-24 hours if it was good or not.

I have had food poisoning before. I typically dont eat any home made sausage anymore as it is. I have to know you and trust you before i eat your sausage.
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Old 08-14-2018, 01:46 PM   #22
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Quote:
Originally Posted by denimdeerslayer View Post
I've been making sausage all my life as my father did also. We have never put that nasty cure in any of ours. To me it really messes up the taste so it taste like store bought mass produced sausage. I like to taste the seasonings and the smoke. No one ever got sick or had any issues.
That's no true at all. If you taste the curing salt you are using way to much. If you use one ounce per 25 lbs of meat there's no way you will taste it and that's all that is needed.
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Old 08-14-2018, 02:46 PM   #23
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After getting into canning and understanding the Botulism bacteria better, no way I would eat food (Sausages) prepared by someone I don't know.
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Old 08-14-2018, 02:50 PM   #24
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well got ready to have some for lunch today and couldn't do it. It smelled terrible and not like sausage that I've made/had before. Makes me wonder about how he made it. It's in the trash
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Old 08-14-2018, 03:04 PM   #25
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Quote:
Originally Posted by wal1809 View Post
After getting into canning and understanding the Botulism bacteria better, no way I would eat food (Sausages) prepared by someone I don't know.
No kidding, that was when i had my wake up call.
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Old 08-14-2018, 03:40 PM   #26
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Quote:
Originally Posted by wal1809 View Post
After getting into canning and understanding the Botulism bacteria better, no way I would eat food (Sausages) prepared by someone I don't know.
Exactly, not to mention cure is cheap and a little goes a very long way and when mixed appropriately wont change the flavor of the sausage at all. Why not use it for peace of mind if nothing else.
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Old 08-15-2018, 11:00 PM   #27
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What is the best charcoal smoker on the market?
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Old 08-16-2018, 08:23 AM   #28
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What is the best charcoal smoker on the market?


Weber Smoky Mountain
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Old 08-16-2018, 08:52 AM   #29
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I would not eat it. A smoke House is the perfect environment for meat to spoil. If the smoker temp was high enough to cook the meat quickly, it would be fine, but I wouldn't risk it. Since it smells, no way
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