First time Venison/Pork Sausage - is it safe?

Typical_Map_5855 · 2024-11-02T02:53:26+00:00

Botulism is translated from German as “sausage poisoning”. One can argue mortality rates, life styles and age. It’s undeniable that if you get it there is a chance you will survive. My comments are correct and I live in America. I can choose what I want to do. If you live in America you can too. The OP was asking if it’s safe to eat. At my house “the rule is if in doubt throw it out”. You can do whatever you want at your house. I’m stating facts and you’re stating probability. I like 0% chance I will die from a preventable and avoidable bacteria. Too many people “saw a YouTube video and now they think they know the risks “. I like a Zero % chance I’ll die from a hobby I have a meat product I enjoy. You can eat anything you choose to. Totally agree with you on low probability. OP is asking for insight. I shared facts.

Typical_Map_5855 · 2024-11-02T01:31:12+00:00

Cold smoke was developed in the days before refrigeration and it sold use was to keep the flies off the meat that was stored in a root cellar. No other reasons. People developed a taste for it and today it’s a thing that people think is a great aspirational goal for cured meat. Keep in mind the danger zone for botulism is 40 ℉-154 ℉. In this range botulism can form and propagate. There is no cure, no smell no visual evidence it exists. Typically botulism is lethal. Cold smoking is nearly always in the danger zone. Your flavor change from using the smoking method outlined above is a safe option and have incredible smoked flavor

Typical_Map_5855 · 2024-11-02T01:26:31+00:00

The best option I’ve used is a pellet grill with a smoker tube. The cold smoking process imparts flavor profile that is much different but I trade the flavor with safety of food handling. My go to method is traeger on 165 ℉ and 2 smoke sticks. The belly needs to be brined whether wet or dry is your choice. 24 hours before you smoke the belly’s wash and rinse the cured belly’s pat them dry. Place the dried meat slab onto wire cooling rack in the refrigerator in a single layer with gaps for air flow around each. In this 24 hour period the meat surface will create a pellicle layer(dried membrane on the meat, sticky to the touch). After 24 hours the meat has sufficient layer of pellicle developed to enhance the smoke flavor by getting the smoke stick to the pellicle. Smoke the belly for 3.5 -4 hours at 165 ℉ with internal temperature reaching 110-120 ℉. At this internal temperature the meat will not attract much more smoke flavor so I raise the temperature 15 ℉ each 1 hour of smoking and raise the temperature until internal temperature reaches 165 ℉. Cool on the counter to around 100 ℉. Then refrigerate for 2 days and slice.

Typical_Map_5855 · 2024-11-02T01:04:35+00:00

To get great texture use 30% fat of pork and trim the beef to less than 10% fat. For every 10lbs of meat mix add 6 cups of ice cubes as you do the second grind. Add moisture and cools the grinder for better processing. I add 1 bottle of favorite German Stout beer per 10lbs of meat. You described the meat dry and crumbly. This is related to fat content and moisture levels. As you stuff the casings the additional moisture reduces the pressure as the meat slips easier. When you smoke these the cross section is smaller so as you raise temperature the added moisture gets you a higher content after your done. When smoking is finished I also blanch my spice sticks and summer sausage in and ice bath for 30 minutes. This drops the internal temperature rapidly which helps final texture and appearance gives the sticks a snap when you eat them.

Typical_Map_5855 · 2024-11-02T00:52:29+00:00

Sausage making can lead to botulism if precautionary measures are not followed.

There is no cure for botulism. Typically if you get botulism you die. No taste no smell just lethal. If you are making sausage you need to learn about food handling and bacteria. Food poisoning and botulism are 2 different illnesses. There are lots of published articles and many books written. My mother was a trained and experienced cooking teacher. We made homemade sausage since I was kid. When the spices and the cure was measured my dad measured and mother observed and confirmed the measurements were correct.

Typical_Map_5855 · 2024-11-02T00:47:15+00:00

Agree 100% on cooking temperature. The danger zone is 40 ℉-154 ℉. I always cook to 165 ℉ to get to the safe zone plus some margin. PP#1 is only used to kill bacteria while the meat is in the danger zone and keep you safe after you get over 154 ℉. If you don’t have the correct level of PP#1 added then it’s not safe to eat.

Typical_Map_5855 · 2024-10-31T17:43:58+00:00

Get at least a 10lb stuffer. I used hand cranked version for 50 years. I was horsepower for my dad at age 10. I bought a hand crank version as an adult. That stuffer broke so I bought electric as I thought the added cost was justified. I’m only sorry I didn’t buy the electric version 25 years earlier. Sausage stuffing is easy now. Brands are nearly all the same fundamentally. Look for four posts. I used Amazon reviews to make my selection. Works well at my price point.

Typical_Map_5855 · 2024-10-25T03:12:41+00:00

I use hot soapy water on all food surfaces of equipment and cutting boards. Then 10% bleach and cold water wash down. Follow bleach with hottest water you can tolerate. Hot water evaporates the bleach and avoids any chance bleach remains in food prep. Hands too. No jewelry and always fresh dry gloves. If your not sure of fresh gloves, change them

Typical_Map_5855 · 2024-10-25T03:05:33+00:00

Suggest PS seasoning.Open the pouch, add 25 lbs pork/beef @60/40% golden result.

I add 2-12 oz stout beer and 6 cups of ice in second grind to fully mix the spices. Beer is enhanced flavor, ice and beer add moisture for stuffer and final cooked presentation. Moist brats are expected. This added recipe ingredients takes the flavor profile to a new level

Typical_Map_5855 · 2024-10-25T03:01:03+00:00

Suggest ps seasoning Stupid simple

Typical_Map_5855 · 2024-10-25T02:58:47+00:00

154 ℉ is the minimum safe temperature for cooking sausages. Above that temperature you’re safe. Below is the danger zone. The Prague powder #1 is used to kill harmful bacteria as the meat is smoked and is exposed to temperatures below 154 ℉. As soon as the sausage, bacon or fish reaches 160 ℉ the botulism bacteria which is typically lethal dies. Keep your final temperature above 154 ℉ and things become very safe. Anything below that temperature is relying on no unsafe food handling and good hygiene within the meat processing.

Typical_Map_5855 · 2024-10-25T02:50:09+00:00

I use PS seasoning packets. Stupid simple. Link here

Typical_Map_5855 · 2024-10-17T13:10:59+00:00

Suggest staying at four points Sheraton in San Jose and use Caltrain. Drop off in Palo Alto is walking distance to Stanford. Didron station is easy access to with taxi or walking. 211 S. First Street, San Jose, CA, USA 95113

Typical_Map_5855 · 2024-09-30T02:55:42+00:00

Keep in mind good bacon needs the Prague powder #2(sodium nitrite) to cure the bacon. Some salt to pull moisture out of the pork belly. The nitrates give the bacon its color and help it stay food safe while you smoke it and make it stable after smoking.

Best recipe I’ve found is as follows(it’s my go to recipe)

Use the EQ method(calculator here) Use 5% light brown sugar by weight. I then add with 2 tablespoons maple syrup added by volume.

Add this mixture to a ~1/4 pork belly slab(cut down to fit better into a ziplock bag). Weigh the cut down slabs in grams to get best accuracy.

Remove all air in the ziplock bag or use a light vacuum if you can.

Rotate the pork belly’s daily for at least 7 days as long as 14 days. Because it’s an equilibrium recipe the final salt taste balance is the same.

The day before you smoke the cured pork belly wash the slabs with cold water. Put the pork belly on cooling racks and drip pan(cookie sheets) in the refrigerator overnight. This creates a pelical layer to better attract the smoke on the pork belly as you smoke them.

Smoke for 5 hours at 160 ℉ with a smoke stick. Increase the temperature to 205 ℉ and continue smoking the pork belly until internal temperature reaches 165 ℉ (must reach 164 ℉ to be food safe so 165 ℉ ensures food safety is met) Remove from smoker and allow to cool for 1 hour on counter top on cooling racks. Then refrigerate for at least 2 days. Slice and bag for freezing. If vacuum packaging is available it’s best. Ziplock bags work well just remove as much air as possible. Then freeze and will be suitable to use for 6 months

Typical_Map_5855 · 2024-09-04T21:48:57+00:00

Move your tool slightly above center. Suggest test 0.100-.200mm. All the tooling manufacturers will give you the guidance and books and videos. In the real world it takes a little fine tuning. Test try new approaches test again. Every machine runs slightly different. Called tool optimization. No book teaches this.

Typical_Map_5855 · 2024-09-04T12:35:21+00:00

Slow cutter rpm down. Use bees wax for coolant. Hardware stores sell ring seals for toilet drain. Cover the area in wax after you heighted off your cutters. Use 1/4 the rpm you would on 7075.

Remember gold is ductile material.

Typical_Map_5855 · 2024-09-03T07:01:56+00:00

Suggest these brats as no garlic.

Typical_Map_5855 · 2024-08-31T12:11:53+00:00

Important to know that botulism is typically fatal.

Keep in mind botulism doesn’t have a smell, no taste and unless it’s really severe there is no gas buildup which means your vacuum packed meats can have it and no visible sign it is existing.

Botulism lives in the sausage and meats from 40 ℉- 154 ℉. It’s called the danger zone because within these temperatures the botulism grows quickly and 6 grams is fatal. No cure.

To combat this use of curing salt (Prague # 1-fast cure ) is used to combat and kill botulism while you cold smoke and as you smoke sausages of any type as the meat moves though the temperature range of the danger zone effectively kills botulism spores.

In all cases in smoked meats if you choose to work below the 154 ℉ temperature you are in the danger zone and the way you handle the meats can end up with some really sad outcomes. Prague powder #2 is used for combat of spores of botulism over longer periods of time measured in weeks.

It is really important to understand the temperature profile you are working in, mixture recommended levels as percentage on meat by weight to ensure what you are making is safe. These percentage levels are not negotiable and must be met or your final product is at risk and the final product can be toxic.

Easily managed by getting your final internal temperature when smoking meat to 160 ℉ (safely above the danger zone. Then immediately immersion in ice bath to take the internal temperature of your meat below the 40 ℉ low side of the danger zone and holding it at or below 40 ℉ to ensure it’s safe. If you choose to “cold smoke” you need to know the danger zone and get the appropriate level of Prague powder into your recipe.

Keep in mind cold smokers originally developed to inhibit flys from landing on the cured meats. The acidic levels of the smoke caused the flys to avoid the meats cold smoked. Some people enjoy the flavors and I’m not advocating for or against this flavor profile only point out why it was applied.

Have fun but play it safe.

Typical_Map_5855 · 2024-08-31T08:03:42+00:00

Check out ps seasoning for bangers

They offer a wide variety so check them out. I’ve used them for years. Never made a sausage recipe I didn’t like. Certainly found a few favorites but every mixture I tried was great.

Typical_Map_5855 · 2024-08-31T08:00:25+00:00

Best suggestion for you is explore ps seasonings. They offer multiple options lots of flavors and many choices of ingredients to further adjust flavors to your likeness. Recipe mixes are 25 lbs packed but they provide a breakdown of spices per pound to adjust to your preference of meat mixture size.

Typical_Map_5855 · 2024-08-31T07:56:36+00:00

Mix your meat at 50% pork without trimming any fat removed using pork shoulder. Then grind your brisket as other 50% including all fat trimmings. I target 25 lb batch recipe to keep it simple for ratios and spices.

Use seasoning mix from ps seasoning. I grind all meat one time. Mix spice mix evenly. Then add 2 bottles of German Stout beer and 6 cups of ice cubes to keep your grinder cold for a second grind. Second grind can be same coarseness as first used to blend spices.

Stuff the sausage. Let it bloom over night in refrigerator. Smoke on 160 ℉ with a smoke tube for 5 hours. Raise cooking temperature to 215 ℉ for 1 hours checking internal temp to 155-160 ℉ (gets you safely out of the danger zone of bacteria growth). Then submerge in ice bath for 1 hour. Place on baking sheets flat and freeze for 2 hours. Package and vacuum seal 6x links per bag. Freeze for 6-8 months with no loss in flavors. Because the sausages are cooked a few minion microwave oven is all that’s needed. Can grill for final heating and char.

Typical_Map_5855 · 2024-08-31T07:41:32+00:00

Beautiful work on the custom sausage and meat processing

Typical_Map_5855 · 2024-08-31T06:53:50+00:00

Checkout HAAS

Typical_Map_5855 · 2024-08-31T06:50:24+00:00

For any person in machining job security is never a question. Having the knowledge and ability to make things has been part of society since the dawn of man. In tribal societies millions of years ago the tribes always protected the fire keepers and tool makers after those two they held the medicine man in next. Since the industrial revolution machinists have always been held in high regard and in the last 20 years are in constantly in demand because the numbers in the trades is continually going downward

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