Help summer sausage room temp time

Discussion in 'Sausage' started by hemingway2, Dec 28, 2014.

  1. hemingway2

    hemingway2 Newbie

    I'm a newbs at both forums and the world of cured/smoked meats. To start out I chose the summer sausage kit from high mtn, followed all directions and added high temp cheese w/ peppers. Turned out great on the smoker but by the time it was done I was up all night and passed out during the blooming process after hanging the sausage at room temp. It was placed in an ice bath before hanging but was in room temp for 5.5 hrs instead of 2-4 hrs before refridgerating. Should the sausage still be safe for eating after hanging in room temp that long?
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yes... no problem.... It has cure #1 in it.... I hang bacon in the smoker for days without refrigeration....
  3. hemingway2

    hemingway2 Newbie

    Thank you! The only other problem I had was the casing not sticking to the meat in the final product, I think I had the fat content a little high. Any suggestions?
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    slice it up and wipe it off... Your good to go..............[​IMG]   Dont forget some pics......[​IMG]

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