or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › New to smoking meat.
New Posts  All Forums:Forum Nav:

New to smoking meat.

post #1 of 4
Thread Starter 

If you buy hot sausage from a store and want to smoke it, what has to be done for it to be safe to eat. I received a Masterbuilt box smoker as my Christmas gift, and I love sausage.

post #2 of 4
Quote:
Originally Posted by fishbamboo View Post

If you buy hot sausage from a store and want to smoke it, what has to be done for it to be safe to eat. I received a Masterbuilt box smoker as my Christmas gift, and I love sausage.


Read the label.... if it has nitrite, you are good to go....
post #3 of 4
Thread Starter 

Thanks, so do you need to cure all meats before you smoke them....say beef?

post #4 of 4
Quote:
Originally Posted by fishbamboo View Post

Thanks, so do you need to cure all meats before you smoke them....say beef?

If you are smoking and cooking, at a high enough temperature to get the meat's internal temperature above 145 deg. F, in 4 hours or less, You don't necessarily need cure.... For instance breakfast links... fresh sausage type stuff... no cure needed but to maintain the taste of some sausages and the pink color of the meat, cure is recommended... Same with beef sausages on the grill.... no cure necessary but for flavor and a pinkish color, like corned beef, or pastrami, cure is recommended...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › New to smoking meat.