Ok so I get the water, spices etc. time to hammer out this cure thing, i understand the difference between 1 & 2.
So i only need a cure if i let the meat hang out in the danger zone 38-160 for close to 4 house, ie cold smoking or hot smoking below 160. If I'm making fresh sausage like boudain, breakfast etc and cooking it in my smoker using a temp(say 250) that will push it past TDZ in less than 4 hours and eating or freezing afterwards I should be ok?
Once i break past 160 I shouldn't have to worry about food poisoning anymore as long as I keep it frozen or refrigerated(1-3 days) until its ready to eat then push it back up past the 160 mark?
Thanks so far."
I'm not intresting in cold smoking, yet. I am sure that will come but i just want to get started and produce clean, healthy safe sausages for the family. Thank you.