HELP! Under smoked/cooked sausage

[starridef1961]

Help !  We did 25lbs of venison summer sausage this weekend and I left it to my partner to smoke it.I pick half of it this morning and tonight I cut one in half and its mostly raw in middle !!!!!    Please help can I save this Sausage !!!  It was a package mix that did have a package of quick cure it and it was used in the sausage making. They are 3lb sausages and he did smoke,water bath,dry refrigerate

Please help I don,t want to get anyone sick 

 

[bigwheel]

Sounds like you got an excellent cold smoke throwed on it. Just throw in the freezer and cook it before you eat it. Should work. Thats how a bunch of the old farmers do it. Ok now was it red in the middle or raw. There is a difference. If it got a good cure on it its going to be red. Now trying to figure out what internal temp it reached would be a bad old guessing game.

 

[diggingdogfarm]

You need to know exactly how the sausage was treated to know if it's safe and savable....I hope you have some concrete details!!!!


~Martin

 

[starridef1961]

Mixed it per package with the quick cure packet that came with it, mixed it for about 5 min and we filled casings (8@3lb) wiped them down. it went on his smoker for about 3.5 to 4 hrs in 2 levels took it off and did a 20 min cold water bath dried them and then in fridge. It looks like the ones on top may be the problem ones. It is pink and mushy in the middle.   

 

[mchar69]

need to wait 24 hours for the cure to do its magic.

Otherwise you need to grill it hot like regular (green) sausage

and you will be ok.

I am new to this forum.

 

[mchar69]

"Quick Cure packet?"

 

[mchar69]

 
Now trying to figure out what internal temp it reached would be a bad old guessing game.

that guessing game is not worth playing, so OP - grill them to 165 degrees.

 

[mchar69]

Take a bite - let us know how it works out!

With pics, or QView, of course!

 

[starridef1961]

Little packet marked quick cure along with spice bag.  This was a store bought kit (cabelas). it had PINK salt in the cure packet  SO your saying if I get it heated back up (oven) to over 165 it should be ok ?? 

Thanks guys i hope i can save it!

 

[woodcutter]

One thing to consider is the cure#1 starts breaking down as you heat it so now it needs to be treated like raw meat. If the meat wasn't in the danger zone of 40°-140° for 4 hours during and after the smoke, you should be able to put it in a hot water bath around 170° until the summer sausage internal temp is 152 then ice bath again. Just to give you an idea, I just smoked a batch of summer sausage and it took 14 hours to get it slowly up to temp. I don't know exactly where you are at with your chubs. If your buddy doesn't know what temps the meat was, I would pitch it. Your lucky to have DiggingDog watching your post. I would do what ever he says.

 

[starridef1961]

Thanks !

 

[starridef1961]

any help?

 

[ron forst]

Not a big deal really, take an electric roaster fill it with hot water, put the sausage in, use a thermometer with a probe, take internal up to 152 pull it out, water bath in cold water to stop cooking, you are good to go

 

[starridef1961]

Thanks ron can I do the same heating it in oven to a temp of 160 I dont have a roaster

 

[ron forst]

It probably will work although with the intensity of the heat be carefull not to go too far, the fat will begin to seperate probably at 160

 

[ak1]

Simple. Chuck it! There are too many questions as to how the sausage was prepared. Better safe than sorry.