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wrote:
> "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.

By the way, Edwin Pawlowski's caveat, "When smoking that long the sausage
should have a cure in the recipe. You can use Prague powder, modern cure
or Morton's Tenderquick.", IS crucial. I don't know about the others, but
with Prague Powder #1, it only takes one ounce to cure 25 pounds of any
meat, so it obviously has to be thoroughly mixed, but I figgered you
already knew all of that. °~/

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Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

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