Oh so it's always there on the meat? I see, thank you Ibrahim.
I found an interesting quote on Wikipedia.
Quote:
Although the botulinum toxin is destroyed by thorough cooking over the course of a few minutes,[22][23] the spore itself is not killed by the temperatures reached with normal sea-level-pressure boiling, leaving it free to grow and again produce the toxin when conditions are right.
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So that means we should eat the sausage soon after it's smoked?