"Brian and Maryann" > wrote:
> Hi,
> Wishing everyone a merry christmas and I have a quick question.
> I am smoking sausage made from ground beef and ground pork. I have made
> it before and 1/2 the time it is good and 1/2 the time it is unedible.
> The recipe I use says smoke 6 to 8 hours but gives no meat temp. Does
> anyone know what the meat temp. should be when done?
> Thanks alot!
> Smokey the Brian

Hi SB & M,

If you don't have it, I highly recommend you pick up "Great Sausage Recipes
& Meat Curing", by Rytek Kutas, published by 'The Sausage Maker, Inc.'.

On page 59 of the 1984 edition, you'll find the following:

" . . . when in doubt, you are always safe at 152° F. internally, no matter
what meat you are processing.

By the same token, it is of equal importance that the heat of the smoker
itself does . . . . not exceed 160° F."

So, if ya don't have 'em, pick up a couple of Polder knock-offs and hunker
down with a six-pack for a long smoke! And post some pics on a.b.f.

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

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