I am wanting to smoke some fresh sausage that has no cure in it. I plan on smoking @ 225 until reaching an internal temp of 160 and then brown them off on the grill. Should this be alright or do I need to do something different?
That's how I've done most of my sausage(sometimes I'll start them at 200* then increase the temperature), and they've turned out great. Just thawed a couple dozen frozen Italian sausages and Irish Bangers for last night's dinner and simmered them in water right in the Food Saver bags. Sauted onions, sauted green peppers and mustard. Delicious. No cure or grill. Budweiser.
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