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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 10-23-2010, 08:41 AM   #1
chillcoolcold
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Default Smoking Sausage

I have made fresh Italian sausage for years –grind, mix, stuff, vacuum pack and freeze. Now I have all this nice andouille and I was going to hang it in my offset smoker and smoke it for a couple of hours Until I read "DONT DO IT" if you did not add a cure cause of potential bacteria (botulism) - no problem I can seal and freeze right now just wont have smoke flavor. Any other suggestions?
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Unread 10-23-2010, 01:16 PM   #2
bigabyte
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You could hot smoke it. It will still get some smokey flavor and won't be in a danger zone long enough to spoil. That warning you read was referring to cold smoking, where a sausage is hung for days or even months. Just keep your temps over 200 degrees while smoking, you'll be fine. Cook the sausage until it hits 140 internal.
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