Frisco, he only added half the amount of cure that the manaufacturer calls for.You sure its a good idea to only cook this to 152 degrees inside a casing without having the proper amount of cure in the meat?Because everything Ive ever read or done tells me this may not be a good idea.Also he froze the meat before the cure had a chance to even absorb into the meat, almost every recipe Ive ever seen calls for at least 12 hours and usually longer for the meat to sit before you stuff it with it being mixed in between times.
Being that it was only a 6 lb batch Im not to sure I wouldnt chalk it up to experience and throw it before I would take the chance of food poisioning from it.Or at least cut it outta the casings and fry it up in patties, making sure its thoroughly cooked if he doesnt wanna waste it.Just curious why you think this would be safe to eat the way you described cooking it?