Originally Posted by fishbamboo
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...