bacteria grows up to 142° or thereabouts.....warmer is better
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Dry sausage isn’t cooked, so I think your too late. Smoked sausage is cooked as well. Dry sausage is air dried out. It’s safe from bacteria because it’s cured and there’s salt in the meat. It can be cold smoked for flavor but smoking doesn’t cook or heat it enough to kill bacteria or cook the meat. The best conditions for drying sausage is less than 60% humidity and less than 60 degree weather. Should take about 7-14 days to dry depending on how much the air is flowing.
Jason Slocum’s
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Originally posted by Jason Slocum View PostDry sausage isn’t cooked, so I think your too late. Smoked sausage is cooked as well. Dry sausage is air dried out. It’s safe from bacteria because it’s cured and there’s salt in the meat. It can be cold smoked for flavor but smoking doesn’t cook or heat it enough to kill bacteria or cook the meat. The best conditions for drying sausage is less than 60% humidity and less than 60 degree weather. Should take about 7-14 days to dry depending on how much the air is flowing.
Jason Slocum’s
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Originally posted by Big Ace View PostDo you weigh out a link and decide how dry it needs to be depending on weight? Or do you use the feel method? The reason I ask is that I have some in the smokehouse now with ac and 2 fans. Last year I did it in the refrigerator.
Jason Slocum
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Originally posted by Jason Slocum View PostDry sausage isn’t cooked, so I think your too late. Smoked sausage is cooked as well. Dry sausage is air dried out. It’s safe from bacteria because it’s cured and there’s salt in the meat. It can be cold smoked for flavor but smoking doesn’t cook or heat it enough to kill bacteria or cook the meat. The best conditions for drying sausage is less than 60% humidity and less than 60 degree weather. Should take about 7-14 days to dry depending on how much the air is flowing.
Jason Slocum’s
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Originally posted by panhandlehunter View PostThere’s more than one way to skin a cat. I don’t cook my smoked sausage, cold smoke it and it is cured. I live on the coast and don’t have the ability to hit the right conditions to dry the traditional way. So a dehydrator it is.
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Originally posted by Jason Slocum View PostDry sausage isn’t cooked, so I think your too late. Smoked sausage is cooked as well. Dry sausage is air dried out. It’s safe from bacteria because it’s cured and there’s salt in the meat. It can be cold smoked for flavor but smoking doesn’t cook or heat it enough to kill bacteria or cook the meat. The best conditions for drying sausage is less than 60% humidity and less than 60 degree weather. Should take about 7-14 days to dry depending on how much the air is flowing.
Jason Slocum’s
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Originally posted by skeeter View PostI had smoked sausage made from a deer and pig I shot (I also added pork so it wouldn't be too lean. Wild pigs ain't got the fat on em that store bought pork has) is it too late to make some dried sausage?
I was think about opening a few packs and puttin em in my electric smoker, with the temp set at 140°. Is that too low? Will the sausage spoil? How long should I leave in the smoker? 4 hours? 6 hours?
Whatcha think?
To try and help answer your questions some, I will start with you really should have cure in the sausage if youre going to dry it. But, I do have friends in which their family makes dry sausage the cold smoke and let hang way and they dont use cure. Never have. And thats far more dangerous than putting it in a smoker/dehydrator. Now to that, I have a friend that runs a meat market and he told me he sets his smoker at 165, I believe it was, and lets the sausage in there until it reaches an internal temp of 165. But he does suggest using cure as well.
So bottom line I guess, cure is a good thing to have but I reckon it isn’t exactly necessary. Especially if you dry it in a good dry atmosphere for a short time and not over a week or so.
Sent from my iPhone using Tapatalk Pro
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