ok so i have been doing a good amount of reading on making sausage and have been looking at recipes now for days. most are for fresh grilling etc. i would lie to make smoked sausage. no i have read that you need to add cure to the mix for smoking becuase of how long the cook process is. (correct me if i am wrong here). cure #1 for less than 2 weeks, and cure #2 for 2 weeks to serveral months on dry hanging. My question is if you are making the sausage and then smoking th next day or same day do you still need to add the cure#1 to the mix? also, is there a general rule of thumb as to the amount you use of the cure if a recipe does not say to use it? I will take what ever information i can get. thanks . i will be making chincken sausage in the AM to cook the same day so i am not worried about using cure this time. thanks in avance.