I found the packet that must have been sent. I was thinking it would be a packet in the kielbasa seasoning kinda like ramen noodles. Ha.
The hubby and I made some summer sausage tonight and I got in a hurry, misread the recipe/recalled from memory of my initial read, and misunderstood when the 12 hr rest needs to happen for the cure.
Are we ok to consume quickly? Like within the next week or so.
We added the appropriate cure but no ECA or accelerator intentionally. Sausage is 75/25 elk pork fat and went straight onto the smoker taking it to 165 deg in about 4 hrs time. Chubs went into an ice bath to drop internal temp then refrigerated.
Thank you for the advice.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
caitlincolorado looks like you met the so called 4 hour rule (reaching 140 F in 4 hours)
I would have no problem eating it even longer than a week, especially if vacuum packed