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1
Posted on 12/23/19 at 3:36 pm to unclejhim
I have been checking it out. How do you dry your sausage before smoking? Last time I hung it overnight in my spare fridge. I have heard a lot of people say to go two hours at 120 with the vent all the way open before adding smoke. Also any tips on using the amazn pellet tube?
Posted on 12/23/19 at 3:44 pm to unclejhim
The cure prevents bacterial growth while it’s cooking and helps to preserve the sausage to last longer. It also changes the flavor. It does not make the sausage shelf stable (able to sit at room temperature). If cure allowed this, then why is smoked sausage refrigerated in the grocery store?
Sausages that are shelf stable are so because of certain factors such as: water activity (amount of water), amount of fat, the cooking procedure and the amount of humidity while it cooks (smoking in an aneroid environment at the correct humidity), or changing the pH of the meat.
Cure alone does not allow the meat to be shelf stable and smoked sausage should never be left at room temperature for hours at a time.
The USDA temperatures I posted are scientific fact. Why would anyone dispute them? I literally have scientific proof presented in this thread and y’all don’t want to believe it, but want to think there’s some magic Cajun andouille recipe from 1734 that defies science.
Sausages that are shelf stable are so because of certain factors such as: water activity (amount of water), amount of fat, the cooking procedure and the amount of humidity while it cooks (smoking in an aneroid environment at the correct humidity), or changing the pH of the meat.
Cure alone does not allow the meat to be shelf stable and smoked sausage should never be left at room temperature for hours at a time.
The USDA temperatures I posted are scientific fact. Why would anyone dispute them? I literally have scientific proof presented in this thread and y’all don’t want to believe it, but want to think there’s some magic Cajun andouille recipe from 1734 that defies science.
Posted on 12/23/19 at 3:47 pm to SixthAndBarone
I’m not disputing anything. I just said nearly every recipe I’ve seen on meat smoking forums calls for it.
Posted on 12/23/19 at 4:24 pm to mouton
I let it sit in the fridge over nite to get a pellicle on the skin....then into the smoker at the lowest temp. 110/120 for about an hour....then I add smoke and slowly bring it up very hour 10 degrees.
Posted on 12/23/19 at 4:25 pm to mouton
I’m still here. I figured arguing with you was useless. You do your thing and I’ll do mine. I prefer to cold smoke bacon sausage etc like in the old smokehouse. As the poster above stated these foods must be cooked further like grilling, gumbo etc. but if you want some othet way enjoy.
Posted on 12/23/19 at 5:21 pm to DocHolliday1964
What are you talking about?!? No one in this thread has stated that smoked sausage has to be cooked further. Everyone that addressed it has disagreed with you. I have never in my life cooked anything with smoked sausage without eating a few slices before adding it to the pot. My parents always gave me a few slices as a child. All my family and friends do the same. Heck when I was in college our electricity went out and me a friend at a whole pound with mustard right out the package. Are we all immune to eating uncooked pork? I would love to hear your explanation. Do you think boudin needs to be cooked too?
This post was edited on 12/23/19 at 5:46 pm
Posted on 12/23/19 at 5:51 pm to mouton
Nah boudin filling is cooked before stuffing unlike sausage which is raw meat
Posted on 12/23/19 at 5:58 pm to DocHolliday1964
How do myself and everyone else I know eat raw pork over and over without getting sick?
Posted on 12/23/19 at 7:21 pm to unclejhim
quote:
I let it sit in the fridge over nite to get a pellicle on the skin....then into the smoker at the lowest temp. 110/120 for about an hour....then I add smoke and slowly bring it up very hour 10 degrees.
Do you just put in fridge on a Tray uncovered or hang it? I also did the low temp with incremental increases . Do you smoke the entire cook time?
Posted on 12/23/19 at 8:28 pm to mouton
Are you saying if you don’t cook smoked sausage that it’s uncooked? Smoked sausage is fully cooked, it’s classified as Ready To Eat, meaning it’s fully cooked. So, it’s already fully cooked inside the package and you do not need to cook it again. Some processors aren’t labeled as fully cooked because of regulations by the USDA (it takes them out of the Ready to Eat regulations) but the sausage has reached lethality temperature and is fully cooked.
If you’re talking about RAW pork and not smoked sausage...
Here’s what’s needed in order for you to get sick from eating raw pork:
(1) there has to be harmful foodborne bacteria present in the pork (not all meat has harmful bacteria, the bacteria must get on the meat first)
(2) there has to be ENOUGH bacteria present to make you sick (X number of bacteria won’t make you sick, but if the bacteria grows to Y number, you can get sick)
If you eat raw pork with the bacteria and with enough bacteria: each species of bacteria has its own side effects. Each person is in their own at risk category. The most at risk are infants, elderly, pregnant women, and persons with autoimmune diseases or kidney diseases. So, a “normal” person may eat the bacteria and have a few side effects, none of which he or she thinks otherwise of. You just wrote it off as you ate something bad and had a nasty shite. You don’t realize you had a foodborne Illness.
If you’re talking about RAW pork and not smoked sausage...
Here’s what’s needed in order for you to get sick from eating raw pork:
(1) there has to be harmful foodborne bacteria present in the pork (not all meat has harmful bacteria, the bacteria must get on the meat first)
(2) there has to be ENOUGH bacteria present to make you sick (X number of bacteria won’t make you sick, but if the bacteria grows to Y number, you can get sick)
If you eat raw pork with the bacteria and with enough bacteria: each species of bacteria has its own side effects. Each person is in their own at risk category. The most at risk are infants, elderly, pregnant women, and persons with autoimmune diseases or kidney diseases. So, a “normal” person may eat the bacteria and have a few side effects, none of which he or she thinks otherwise of. You just wrote it off as you ate something bad and had a nasty shite. You don’t realize you had a foodborne Illness.
This post was edited on 12/23/19 at 8:35 pm
Posted on 12/23/19 at 8:40 pm to mouton
Bacteria growth is why you do not let smoked sausage sit at room temperature overnight. This is why the USDA has the cooling regulations I posted above:
Fully cooking meat does NOT kill ALL bacteria. It kills ENOUGH bacteria that the bacteria still present won’t make you sick (it’s called log growth). So if there was bacteria in the meat before you cooked it, there’s still a little left. If the meat sits at a temperature that promotes bacterial growth, that bacteria grows. And that bacteria can grow to an amount that makes you sick.
This is why we refrigerate meat, because it SLOWS the growth of bacteria. So if there is a little bacteria in the meat, the temperature of the refrigerator will make the bacteria grow slower. Room temperature is optimal temperature for bacterial growth.
Fully cooking meat does NOT kill ALL bacteria. It kills ENOUGH bacteria that the bacteria still present won’t make you sick (it’s called log growth). So if there was bacteria in the meat before you cooked it, there’s still a little left. If the meat sits at a temperature that promotes bacterial growth, that bacteria grows. And that bacteria can grow to an amount that makes you sick.
This is why we refrigerate meat, because it SLOWS the growth of bacteria. So if there is a little bacteria in the meat, the temperature of the refrigerator will make the bacteria grow slower. Room temperature is optimal temperature for bacterial growth.
Posted on 12/24/19 at 5:59 am to mouton
I try to hang it but I have used trays (uncovered) from
time to time.
Once I start the smoke I continue until it's done...I like a heavy smoke flavor and know one has complained about it...
time to time.
Once I start the smoke I continue until it's done...I like a heavy smoke flavor and know one has complained about it...
This post was edited on 12/24/19 at 6:02 am
Posted on 12/24/19 at 8:18 am to unclejhim
I grind, season, add cure, and stuff all in one day. It sits in the fridge overnight and in the smoker for a hot smoke until about 150 internal temp and I have the color right. Then it’s off into ice water to stop the cooking process. Cool completely and make sure it’s very dry before vacuum sealing.
Posted on 12/24/19 at 9:03 am to SixthAndBarone
quote:
Smoked sausage is fully cooked, it’s classified as Ready To Eat, meaning it’s fully cooked. So, it’s already fully cooked inside the package and you do not need to cook it again. Some processors aren’t labeled as fully cooked because of regulations by the USDA (it takes them out of the Ready to Eat regulations) but the sausage has reached lethality temperature and is fully cooked.
Doc Holliday says you're full of it.
Posted on 12/27/19 at 9:26 pm to DocHolliday1964
quote:
I’m still here. I
Care to respond?
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