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Smoked Sausage: Difference between revisions
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(Created page with "{| class="wikitable" !Receiving !Storage-Thaw !Thaw Time !Storage Hold Time !Cook Time !Minimum Internal Cooking Temp !Quality Serving !Hold Time |- |Freezer |Cooler |24 hours | * Freezer - Unopened 90 days * Cooler - Unopened-2 weeks * Opened -7 days |7 minutes |155°F |150°F-160°F | * MPHC -60 minutes * Biscuit -20 minutes |}") |
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* MPHC -60 minutes | * MPHC -60 minutes | ||
* Biscuit -20 minutes | * Biscuit -20 minutes | ||
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=== Temperatures === | |||
* AccuTemp Grill: 325°F | |||
* All other Grills: 350°F | |||
☆ Q.A. Standard: Smoked sausage links should be 3 ½ inches in length. The juices of cooked links should run clear and have brown highlights from grilling. | |||
== Tools Needed == | |||
* Red perforated meat spatula | |||
* Biscuit Splitter | |||
* Red tongs | |||
* Grill scraper | |||
* Warming pan | |||
* Sharpie Marker | |||
* Solid lid for warming pan | |||
* Grill Weight | |||
== Work Safe == | |||
{| class="wikitable" | |||
| rowspan="2" |Wash hands before starting work and after handling anything not related food related | |||
|Wear gloves | |||
| rowspan="2" |Smoked Sausage | |||
* Cook Temp 155° F | |||
* 17 Seconds | |||
|Hold Temp | |||
135° F | |||
|Wash, Rinse, Sanitize All Utensils & Surfaces | |||
|- | |||
|If leaving work station or changing tasks, wash hands and change gloves | |||
|Minimum all cooked foods | |||
|Every 4 Hours | |||
|} | |} | ||