152 degrees

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152 degrees

Postby vaj13 » Wed Apr 01, 2015 3:42 pm


Made first cured sausage yesterday, Kielbasa from a 60/40 mix of venison/pork. Turned out very good. Used cure and pulled it at 152 degrees then into an immediate cold water bath.

My question is about the 152 degrees which I can not find a straight answer. If you use a cure, and one part of the sausage never reached 152 degrees (say part furthest from heating element) and it was cold water bathed right away to prevent further cooking, is that a concern?

I can tell you getting close to the end I was more nervous about going over 152 too much with fears of fat melting away leaving me dried out garbage.

If 152 degrees IS a firm floor therefore I imagine you should go to 155-160 to be safe? And use two thermometers also for insurance?

Want to feel comfortable sharing with friends and feeding my kids

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Re: 152 degrees

Postby DanMcG » Wed Apr 01, 2015 8:36 pm

I go hotter, 156°-160° and let it hang there for a while to be sure they are all up to temp. I also don't exceed 175° while smoking, so temp rise is slow and if one is there then they probably are all up to temp.
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Re: 152 degrees

Postby NCPaul » Wed Apr 01, 2015 11:09 pm

Welcome to the forum. :D I also aim for the range Dan indicates so that I can consider the sausage "cooked" ; if you don't think you reached the temperature for "cooked", just treat the sausage as a raw product and know that the shelf life is shorter and that the sausages should be cooked or frozen in a week or so. I don't see this as much as safe to eat problem (since you did use cure), but the shelf life is shorter.
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Re: 152 degrees

Postby vaj13 » Fri Apr 03, 2015 11:12 am

Thanks. We vacuum pack right away so don't let it sit around to spoil. Also will cook until splits open on grill when defrosted.

It seems I was too worried about the fat melting and ruining the sausage and it appears there is a little more cushion here than I had thought.

Also thanks for the confirmation that since cure was used, product is safe, but longevity would be my concern which is something I never thought of.
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