Belleau
FNG
- Joined
- Jul 8, 2022
- Messages
- 39
Hi everyone!
I just came back from a successful bear hunt and it's my first one! So happy right now!!
I looked at a lot of threads here about how to cook bear meat and trichinosis. I'm sorry if it sounds redundent to you, but my question is on low and slow smoking.
I would like to do some smoked texas style sausages but I'm not sure if there's any risk cooking them with an internal pit temperature of 150-160. Is there a risk that bacterial increases at low tempeture? Or it doesn't matter and as soon as the sausage meet 160 it will be all good?
Thank you very much!!
I just came back from a successful bear hunt and it's my first one! So happy right now!!
I looked at a lot of threads here about how to cook bear meat and trichinosis. I'm sorry if it sounds redundent to you, but my question is on low and slow smoking.
I would like to do some smoked texas style sausages but I'm not sure if there's any risk cooking them with an internal pit temperature of 150-160. Is there a risk that bacterial increases at low tempeture? Or it doesn't matter and as soon as the sausage meet 160 it will be all good?
Thank you very much!!