Question for everyone... I am planning on buying fresh made sausage from a local butcher. I want to smoke this in my smoker. Do i need to cure this before smoking it? If yes, how would I do this and how long one the process take start to finish?
Yes you will need cure. Usage for cure #1 is 1 level tsp per every 5 lbs of meat.Question for everyone... I am planning on buying fresh made sausage from a local butcher. I want to smoke this in my smoker. Do i need to cure this before smoking it? If yes, how would I do this and how long one the process take start to finish?
Thanks for the info. From what I gather, and correct me if im wrong: I will be buying links, hot smoking at 225 for 2-3 hours, enjoying them while watching the soccer game on Sunday.
Normally not if its being sold for fresh sausage. If its to be smoked it would have the nitrate sticky tag somewhere on the package.If he is buying it from a butcher already made wouldnt it have cure in it already? Wouldnt the butcher have mixed a cure into the batch when he made it? or do they not do that with store sold stuff??Is it because they expect it to be cooked and not smoked??
Sorry what is cure?If they are links then just smoke them at 225, until the internal meat temp reaches 160 degrees. It should take 2-3 hours. No cure needed. However they must get above 135 in 4 hours, so they need to be smoked at 225.