Is what I did safe
Is what I did safe
I have made these sausages before and baked them in the oven at 100 degrees C for about 5 hours. I love them and decided to smoke them rather than bake them. I did not use a cure and thought I could smoke them until they were fully cooked (say about 5 hours). I borrowed a friends smoker for the job. He has only used the smoker for fish and did not have the instructions for the smoker. Anyway I smoked them in a Little Chief smoker. After 3 hours the internal temperature of the sausages hit 38 degrees C and I became concerned that they would never reached 77 d c and I could have a problem on my hands.
I did a bit of thinking and placed them in the oven at 100 d C. until the internal temperature hit 77 degrees C. That was about another 3 hours.
Questions:
Could the three hour time period in the smoker have resulted in causing food poisoning because of the low temperature?
Should I use this method again or should I think again?
Mark
Moral read the instructions and know and understand the theory. Always have a plan B just in case.
I did a bit of thinking and placed them in the oven at 100 d C. until the internal temperature hit 77 degrees C. That was about another 3 hours.
Questions:
Could the three hour time period in the smoker have resulted in causing food poisoning because of the low temperature?
Should I use this method again or should I think again?
Mark
Moral read the instructions and know and understand the theory. Always have a plan B just in case.
- NorCal Kid
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Golden Rule fro the Marianski's:
"If it can`t be cured, don`t smoke it"
Also, same source:
"The optimal temperature range for the growth of botulinum bacteria is 78-95° F (26-35° C) and it significantly slows down at 118° F (48° C).
The conditions in a smoker are ideal for botulism spores to form. ("...these bacteria require a slightly acidic, oxygen free environment that is warm (40°-120°F) and moist, which is exactly what happens when we make our own meats, especially the smoked ones.")
Kevin
"If it can`t be cured, don`t smoke it"
Also, same source:
"The optimal temperature range for the growth of botulinum bacteria is 78-95° F (26-35° C) and it significantly slows down at 118° F (48° C).
The conditions in a smoker are ideal for botulism spores to form. ("...these bacteria require a slightly acidic, oxygen free environment that is warm (40°-120°F) and moist, which is exactly what happens when we make our own meats, especially the smoked ones.")
Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
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Without further details, my estimate is that the temps are over 175 and higher, which is cooking not smoking in the danger zone. Also, you can cook fish and chicken at higher temps and apply smoke at the same time. The kit for smoking fish I use has cure in it.
I agree with NorCal- "If it can`t be cured, don`t smoke it"
I agree with NorCal- "If it can`t be cured, don`t smoke it"
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Dumoine,
Check out the bottom two paragraphs of this link; it might help you understand a bit more.
http://www.wedlinydomowe.com/fish
Jim
Check out the bottom two paragraphs of this link; it might help you understand a bit more.
http://www.wedlinydomowe.com/fish
Jim
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Remember our ancestors preserved meats of all types for hundreds of years using loads of salt, this is why they spent most of their day looking for a watering hole.
One question asked, can I cure meat without curing salts? Sure, but I would not recommend heating the product at a low temperature below 212 degrees. I would also like to add that curing salts (#1 sodium nitrate) or (#2 sodium nitrite & nitrate) will also add the desired color and longer storage capability to the finished product!
Mark
38 c which is 100.4 degrees Fahrenheit, too risky! I would recommend adding a little cure#1 to the next batch of sausage if you are attempting to smoke at low temps, just to be on the safe side!
Just a thought
Wally
One question asked, can I cure meat without curing salts? Sure, but I would not recommend heating the product at a low temperature below 212 degrees. I would also like to add that curing salts (#1 sodium nitrate) or (#2 sodium nitrite & nitrate) will also add the desired color and longer storage capability to the finished product!
Mark
38 c which is 100.4 degrees Fahrenheit, too risky! I would recommend adding a little cure#1 to the next batch of sausage if you are attempting to smoke at low temps, just to be on the safe side!
Just a thought
Wally
So my understanding is that it is safe to low temperature smoke the sausages for three hours (diameter is 6 cm) and then finish cooking them in the oven at 100 degrees until they hit the desired temperature as long as I add the cure #1.
This morning I picked up some cure #1 (I had to buy 1kg, but it was only 11 NZD). I am not working tomorrow so I will give it another go. It is late Autumn here and the forecast tomorrow is for a sunny day with a max of 16-19 degrees. So while I am clearing up the garden I will be smoking another batch.
This morning I picked up some cure #1 (I had to buy 1kg, but it was only 11 NZD). I am not working tomorrow so I will give it another go. It is late Autumn here and the forecast tomorrow is for a sunny day with a max of 16-19 degrees. So while I am clearing up the garden I will be smoking another batch.
I was looking at the website justsmokedsalmon.com. There are dozens of brine recipes on this site and not one of them contain cure #1. By looking at this site it appears to me that most people who smoke fish do not use nitrates/nitrites. One recipe calls for smoking at 120F for 9-11 hours. The fish is brined for 12 hours in brine of just ½ cup of salt in ½ gallon of dole pine-orange banana juice. That is about a 25 degree brine. This seems risky to me; but why is it that we do not hear of people dying from the smoked fish that they eat?