how long with cure#1?

Discussion in 'Food Safety' started by down lowe, Mar 6, 2011.

  1. down lowe

    down lowe Fire Starter

    How long can I have a product at let's say, 100 degrees with just using Cure#1?  
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    Your question is a bit vague.

    I'm going to assume that your "product" has been cured for the appropriate amount of time, and then you are putting it in the smoker, and you want to keep the smoker @ 100 degrees for a cold smoke.

    Is that correct.
     
     
  3. down lowe

    down lowe Fire Starter

    I apologize for not providing more detail.

    I am trying to understand how long I can smoke/dry summer sausage safely at a temp sub 140.  I am trying to achieve a firmer texture, and everything that I have found points to a longer smoke schedule.
     

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