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So today I made some uncased sausage and the recipe told me to water bath for 10 mins or until the temp is at 100 deg


Couple questions


1.   What does the bath do?


2.   I noticed that the salt taste was less and the the spices were more tasty. Did the bath help with this?


3.   Do you do this bath with most or all cured and cooked sausages? Snack sticks?