very new with this forum but so glad i found community that really passionate about smoking meat ;)
been living in Houston, TX for the last 8 years, love some Texas BBQ! now i moved to indonesia and been wanting to start making my own smoke bbq (cant find them over here)
after reading some threads and recipe, i notice that most recipe called for cure #1 and tender quick.
my question is do i need it to make texas link sausage? i want to have that link texture on the meat and how do i get the redness on links sausage.
i really appreciate the helps!