<![CDATA[Cure]]>I made a 15lb batch of summer sausage and it’s been in the smoker 4 hrs now and I just realized I never put the cure in. Is it safe to eat this?

]]>https://waltonsdev.nodebb.com/topic/5158/cureRSS for NodeThu, 10 Sep 2026 20:58:10 GMTWed, 16 Mar 2022 00:38:52 GMT60<![CDATA[Reply to Cure on Fri, 18 Mar 2022 19:26:51 GMT]]>@dennyo-s said in Cure:

As I have learned the “Danger Zone” is “When not using cure” low temp cooking protein from an Internal Temperature of 40 to 140 degrees within 4 hours you are safe anything longer needs to be imminently fast cooked when you are getting close in time.

> And I bow to those that are moer learnnered van me:

Rite dere wit ya. LOL. Luv it!

]]>https://waltonsdev.nodebb.com/post/73144https://waltonsdev.nodebb.com/post/73144Fri, 18 Mar 2022 19:26:51 GMT<![CDATA[Reply to Cure on Fri, 18 Mar 2022 01:40:42 GMT]]>As I have learned the “Danger Zone” is “When not using cure” low temp cooking protein from an Internal Temperature of 40 to 140 degrees within 4 hours you are safe anything longer needs to be imminently fast cooked when you are getting close in time.

And I bow to those that are moer learnnered van me:

]]>https://waltonsdev.nodebb.com/post/73102https://waltonsdev.nodebb.com/post/73102Fri, 18 Mar 2022 01:40:42 GMT<![CDATA[Reply to Cure on Fri, 18 Mar 2022 00:49:52 GMT]]>Lol. I may have less, you never know!

]]>https://waltonsdev.nodebb.com/post/73096https://waltonsdev.nodebb.com/post/73096Fri, 18 Mar 2022 00:49:52 GMT<![CDATA[Reply to Cure on Fri, 18 Mar 2022 00:35:41 GMT]]>elmtree3 What do you mean, you only have 15 Summers to go, how can you know that? I am just messing with you.

]]>https://waltonsdev.nodebb.com/post/73095https://waltonsdev.nodebb.com/post/73095Fri, 18 Mar 2022 00:35:41 GMT<![CDATA[Reply to Cure on Thu, 17 Mar 2022 23:30:27 GMT]]>processhead thanks for the new perspective. Never thought of that. One summer down, 15 to go!

]]>https://waltonsdev.nodebb.com/post/73091https://waltonsdev.nodebb.com/post/73091Thu, 17 Mar 2022 23:30:27 GMT<![CDATA[Reply to Cure on Thu, 17 Mar 2022 22:20:27 GMT]]>Something to remember about this summer sausage that was prepared without cure, and comparing it to fresh cooked meat like hamburger or brisket.
I think the seasoning formula that elmtree3 used will have had salt in it. Salt is also a preservative and inhibits bacteria growth.
While I agree it is a good idea to take a conservative approach when consuming a smoked product without cure #1, I also think it is important to remember that meat with added salt is less susceptible to pathogen growth than fresh meat is.

]]>https://waltonsdev.nodebb.com/post/73077https://waltonsdev.nodebb.com/post/73077Thu, 17 Mar 2022 22:20:27 GMT<![CDATA[Reply to Cure on Thu, 17 Mar 2022 02:50:20 GMT]]>elmtree3 Glad it tasted good and it all worked out for you, good job lesson learned.

]]>https://waltonsdev.nodebb.com/post/73020https://waltonsdev.nodebb.com/post/73020Thu, 17 Mar 2022 02:50:20 GMT<![CDATA[Reply to Cure on Thu, 17 Mar 2022 00:32:10 GMT]]>Well I’m done with it. Ate a small slice last night, and it actually tasted very good! (H summer unit). No side effects. I will take Austin’s advice. This morning I vacuum sealed all except for the one I’m eating. And froze all the rest… That will continue and I don’t think I will ever make that mistake again. Thanks everyone!

]]>https://waltonsdev.nodebb.com/post/73003https://waltonsdev.nodebb.com/post/73003Thu, 17 Mar 2022 00:32:10 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 03:42:42 GMT]]>Thanks Austin. I will do that

]]>https://waltonsdev.nodebb.com/post/72920https://waltonsdev.nodebb.com/post/72920Wed, 16 Mar 2022 03:42:42 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 03:40:32 GMT]]>elmtree3
3 hours in that temp range should be OK. Just treat it like a cooked hamburger, or cooked brats, etc. and keep refrigerated after cooking, and freeze anything you won’t eat in a couple days. I’d just freeze anything you dont immediately eat and only thaw what you are going to eat. And then don’t let it sit out at room temp for hours like you might do with a normal summer sausage and cheese platter.

]]>https://waltonsdev.nodebb.com/post/72918https://waltonsdev.nodebb.com/post/72918Wed, 16 Mar 2022 03:40:32 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 03:40:25 GMT]]>mrobisr 175. My sausage is still in there with IT holding at 148

]]>https://waltonsdev.nodebb.com/post/72917https://waltonsdev.nodebb.com/post/72917Wed, 16 Mar 2022 03:40:25 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 03:38:49 GMT]]>elmtree3 said in Cure:

Austin I guess it was closer to 6:00

What temp was the smoker?

]]>https://waltonsdev.nodebb.com/post/72916https://waltonsdev.nodebb.com/post/72916Wed, 16 Mar 2022 03:38:49 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 03:35:32 GMT]]>Austin I guess it was closer to 6:00

]]>https://waltonsdev.nodebb.com/post/72914https://waltonsdev.nodebb.com/post/72914Wed, 16 Mar 2022 03:35:32 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 03:34:04 GMT]]>Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f

It is all about them temp that you smoked/cooked it at. If you were in the danger zone then throw it out and call the loss as a lesson learned, if not Austin’s comments are on point.

]]>https://waltonsdev.nodebb.com/post/72913https://waltonsdev.nodebb.com/post/72913Wed, 16 Mar 2022 03:34:04 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 03:33:16 GMT]]>Austin yes. I put it on at 3:00 this afternoon and it was 130 by around 5. Still on yet holding at 148. It is now 1030pm

]]>https://waltonsdev.nodebb.com/post/72912https://waltonsdev.nodebb.com/post/72912Wed, 16 Mar 2022 03:33:16 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 01:44:38 GMT]]>elmtree3 could be safe to eat. You would treat it like hamburger, steak, or brisket. Something not cured will not have the same shelf life after cooking. How long it takes to reach lethality temps would be important. Until you hit 130 degrees you don’t kill bacteria. You need to take 6 hours at most to reach 130. If you take longer than that, I would probably not eat it.

Have you tracked Temps and time?

]]>https://waltonsdev.nodebb.com/post/72899https://waltonsdev.nodebb.com/post/72899Wed, 16 Mar 2022 01:44:38 GMT<![CDATA[Reply to Cure on Wed, 16 Mar 2022 01:16:35 GMT]]>elmtree3 what temps have you been holding the meat at? I wouldn’t if you haven’t been holding it in the danger zone 40°-140° range. Not worth the chance. Maybe someone else has another idea. The sausage itself will not have the color you expect either.

]]>https://waltonsdev.nodebb.com/post/72895https://waltonsdev.nodebb.com/post/72895Wed, 16 Mar 2022 01:16:35 GMT