Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. hotsmoke

    Botulism

    Thanks everyone for the links and taking the time to answer. Have smoked for years and not worried about this til reading all the posts. Been lucky I guess but am always real careful with food handling. What about smoking turkeys? There is no cure there and it takes several hrs.
  2. hotsmoke

    Botulism

    Thanks for responding. I do all my smoking with a smoker temp of 230 so I guess the real question is does cured sausage have to reach that 140 internal temp in 4 hrs? Mine usually hits at 6-7 hrs
  3. hotsmoke

    Botulism

    Understand to use cure when smoking sausage but do not understand temps. Most say must go from 40 to 160 in less than three hrs but my Bradley takes about 8. Also, why do you have to cure sausage but not a brisket or turkey that smokes for 18 hrs ? Any help please.
Top Bottom
Back
Clicky