help! Freezer unplugged

Discussion in 'Sausage' started by jno51, Nov 20, 2011.

  1. jno51

    jno51 Smoking Fanatic

    Wanting to make Summer sausage and breakfast sausage (venison)....have a maple sausage seasoning from LEM, has no cure in it, what process do i use to smoke it and refreeze...
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Without cure you have to get it thru the danger zone in 4 hours. That means as soon as it gets to 41 degrees you have 4 hours to get it to 135 degrees, then since it's ground meat it needs to get to 160 to be safe. After that it has to be refrigerated.
  3. jno51

    jno51 Smoking Fanatic

    thanks Al

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