Smoking sausage

[yellowknifedave]

Howdy.
I lost all of my sausage recipes in a move a while back, now I am relying on a book I have.

My question is, do I need cure in the sausage if I only cold smoke it a few hours for flavour, and intend on fully cooking the sausage at mealtime?

This book is making me think that all kinds of bacteria might grow if I do not.

Thanks for your help.

YKD

 

[KDX]

I think most store bought mixes have nitrates in them. If you just did a home made spice only mix and immediately smoked it, and then froze it you shouldn't have a problem. Even if you did it the next day as long as it was properly refrigerated it should still be good and some people would say it's even better to allow the seasoning to 'work', kind of like how chili or stew is better the next day.

 

[outdoorwoman]

Howdy.
I lost all of my sausage recipes in a move a while back, now I am relying on a book I have.

My question is, do I need cure in the sausage if I only cold smoke it a few hours for flavour, and intend on fully cooking the sausage at mealtime?

This book is making me think that all kinds of bacteria might grow if I do not.

Thanks for your help.

YKD

you only need cure if you are drying them like pepperoni( but not necessary just gos bad faster)just dont get them too hot cool them properly.
if you have any question feel free to pm me have been making and smoking sausage for almost 15 years .

 

[yellowknifedave]

Good news all around. I learned to make sausage with an old hunter who has been doing it with his family for generations....... I was sure we did not use cure, and smoked for a few hours for flavour; then froze them and pan fried them as ready. That was over 25 years ago now, and after spending 3 years overseas, the brain is a little cobwebby.

I do use cure in my peperoni and jerky. But with just a little smoke for flavour, I didn't think it was necessary.

I saw another post by Outdoorswoman that confirmed that for me. Thanks a bunch! I really appreciate it.

YKD