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Old 06-03-2016, 04:48 AM   #1
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Join Date: 04-30-16
Location: Wattana, Bangkok, Thailand
Default Sausage safety without Sodium Nitrate

Hi everyone.

I'm wondering. Assuming the meat was perfectly safe when we got them, what are the chances of our sausage becoming toxic (such as botulinum) after casing? I watched Franklin's channel and he left his sausage in the fridge for a night before smoking them, is that long enough to allow any harmful bacteria to grow?
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