Hi,
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
Thanks-