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cure in sausage

post #1 of 10
Thread Starter 

 can some one tell me if I need to put cure in home made italian sausage if I am going to smoke it. can I smoke it at 200 plus.

Len

post #2 of 10

It depends..... if your going to hot smoke it you dont need to add cure. Just make sure the sausage is cooked to 140 degrees in 4 hrs. Hot smoking sausage temp should be around 250 to 275 for me.  If you want a slow smoke at lower temps for a longer period of time then yes you will need to add cure... When you add cure the sausage will no longer be a fresh italian sausage like you buy in the store........ I have never seen cured Italian sausage sold in stores but I have made it and it is pretty good......

 

Good luck and happy smoking

 

Joe

post #3 of 10
Thread Starter 

 Thanks Joe.

 I will make sure I smoke at a minimum of 250.

 Len

post #4 of 10

As Jo said get it to 140 in less than 4.  Then take it up to 160 internal. 165 for poultry sausage.

 

At 250 you will be there way before 4 hours.

 

Good luck and good smoking.

post #5 of 10
Quote:
Originally Posted by boykjo View Post

It depends..... if your going to hot smoke it you dont need to add cure. Just make sure the sausage is cooked to 140 degrees in 4 hrs. Hot smoking sausage temp should be around 250 to 275 for me.  If you want a slow smoke at lower temps for a longer period of time then yes you will need to add cure... When you add cure the sausage will no longer be a fresh italian sausage like you buy in the store........ I have never seen cured Italian sausage sold in stores but I have made it and it is pretty good......

 

Good luck and happy smoking

 

Joe


yeahthat.gif

 

post #6 of 10

Don't forget to take photo's!

post #7 of 10

I'm with Joe on the cured Italian, I've made it and I love the taste.

 

    goodluck.gif and remember the pics biggrin.gif

 

post #8 of 10

I agree.  In many cases cure is not required, sometimes it is.  Cure is a flavor profile changer as well as setting color and making food safe, and that can be a good thing.

 

For those who are afraid of cures,  well, just don't eat all the things you never knew had nitrite in them.  Like cabbage, lettuce, spinach, parsley, turnips and fresh meat among other things.

 

Good luck and good smoking.

post #9 of 10

Right on Merv, beercheer.gif

post #10 of 10

 yeahthat.gif what Joe said !!!

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