few general sausage questions

Former Member

Hi everyone,
I am new to the world of smoking and a little confused on sausage making. A lot of folks make their sausage and add cure if they are planning to smoke it. Why can't you just make the sausage and not add cure and smoke at a higher temp? The higher temp would kill the bacteria when smoking assuming you are above 140F in 4 hours. If I go to my local meat store and pick up some sausage and smoke it am I exposing myself to a potential risk since there is no cure?
I really appreciate your help. I'm excited to fire up my new smokette this weekend with sausage.

1/4/118:26 PM

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cal 2Member

I would be a very poor person to answer your sausage questions...but, if I was to learn a little about sausage to start with this is the link I would start learning on.

After reading go ahead and ask any other questions you might have and maybe some of the sausage members will help?

1/4/118:45 PM

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pagsMember

You don't need a cure if you're going to hot smoke your sausage. The sausage I buy doesn't have a cure so I have to hot smoke it. Generally run them at 190* for an hour or so then kick the smoker up to 225* until the sausage hits 160*.

Cold smoking requires a cure. A lot of people who make their own sausage use a cure and cold smoke their sausages for quite awhile then finish at a higher temp. Because of the long period in the danger zone, a cure is required.

1/4/1111:47 PM

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