Cure
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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. -
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!
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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!
elmtree3 Glad it tasted good and it all worked out for you, good job lesson learned.
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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. -
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. -
processhead thanks for the new perspective. Never thought of that. One summer down, 15 to go!
elmtree3 What do you mean, you only have 15 Summers to go, how can you know that? I am just messing with you.
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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:
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
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:
@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!
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