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huckfin

Sausage internal temperature

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I"m making beef summer sausage on my smoker this weekend. The recipe has Tender Quick in for curing, and it will have 4 days of curing. I'll be using an external probe thermometer. What should the internal temp of the sausage be to make sure its safe to eat? Any suggestions would be greatly appreciated.

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I just checked my Sausage making book and it says that you would be safe at 152 degrees. It also said that you should try to keep your smoking temp at 160 and to give a cold shower when done until the internal temp reaches 120. If you smoke your sausage at a temp over 160 your fat will turn oil. Hope this helps.

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Thanks jimalm ! Thats the info I was looking for. I'll let you know how in turn out. Never thought of the cold shower, should definitely drop the temp quick and stop the cooking.

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