questions
Is it possible to keep the smokette under 100 degrees for 4 hrs with the baffle and ice? (Do I have to add new ice every hour)
Is this recipe safe?
I am looking at a recipe in a book called Charcuterie by Michael Ruhlman.
Recipe calls for 5 pounds pork shoulder butt, onion, garlic, cayenne, 1.5 ounces kosher salt, 1 teaspoon pink salt, dried thyme, ground mace, ground cloves, ground allspice, dried marjoram, and nonfat dry milk powder.
Cold smoke below 100 degrees 2 to 4 hrs
Hang sausage for 2 to 3 days (in a cool dry place)
Refrigerate up to 2 weeks or freeze
Nothing in the recipe calls for cure. 4 hrs under 100 degrees with no cure seems dangerous. Or does pink salt and kosher salt act like a cure in this recipe.
Thanks
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