Hi all, complete newbie here.
Im looking for some advice on whether to cure a fresh sausage before smoking it.
I want to cold smoke it for 12 hours and then vacuum pack it and freeze it to enjoy at leisure but dont want to get food poisoning.
If I add the appropriate amount of cure (not sure what the appropriate amount of cure is as i havent done this yet) with a nitrate of 6.4% to it while making the fresh sausage then smoke it will this be enough to keep it from spoiling.
Any advice would be appreciated