All, Long time smoker but just getting ready for my first sausage attempt. I had a question about adding cure to your sausage (hopefully not the normal questions some have about cure) I 100% understand why cure is added, how much to add, etc. I have made my own bacon, BBB, etc. I understand the 140 in 4 hour rule. I 'believe' I have the process down for smoking sausage (will know after my first attempt!). I purchased a bunch of different brat seasonings online (ps seasonings). The flavors I purchased do not contain any cure. I understand if I want to smoke the sausages (starting at 120 and slowing increasing temp while taking the sausage internal temp to 153) I will need to add cure. Some questions: Is the main/only reason that you add cure is to be able to smoke the sausages for longer periods of time...thus adding smoke flavor? Is there any reason other than this? Does cure affect the taste of the sausage? When most are smoking sausages - do you keep some meet uncured/smoke and cook the sausages fresh? I guess what I am trying to figure out is if I cure/smoke the entire batch(s) or if I should keep some fresh and cook that way also. I expect to get answers that tell me to try each and see what I like best (completely understood). If I do that, can/should I add cure to the entire batch and pull some out after stuffing to cook fresh/freeze and cook when thawed...OR is it best to pull some of the mixed meat out prior to adding the cure and stuff that separate? Thanks in advance. Looking forward to this new chapter in learning a new items for the smoker!