Chicken meat for smoked sausage

Discussion in 'Food Safety' started by chopsaw, Mar 4, 2016.

  1. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Not sure if I'm having a brain fade , or if this was a bad idea . 

    Chicken thigh meat on sale , intent was to do fresh sausage , then got the idea to cure and smoke it . I guess because its chicken I'm freakin myself out . Do I need to worry about danger zone if the proper amount of cure 1 was used  ? I have one batch in the smoker now and put the other back in the beer fridge @ 35 degrees . 

    30 minute work time , been in smoker 3:20  IT is 138 . My rule is if I question it , it goes in  the trash . 

    It is properly cured with 1 tsp cure  #1  to 5lb of meat . 
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cure eliminates worry about the Danger Zone, within reason. You are good as long as the IT gets over 145 - 150°F...JJ
     
    Last edited: Mar 4, 2016
  3. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Thanks Jimmy . For some reason I was doubting what I know . Should say what I've learned here .  I took it to 165  thinking poultry had to be 165 . Guess thats the uncured  temp . 

    Thanks again . 
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The biggest worry with Chicken is Salmonella. It will die at an IT of 148°F held for 3 minutes. Going to 165 is a good way to CYA. Yes for Uncured sausage, 165 is the minimum...JJ
     

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