Preparing sausage for immediate consumption

Hello, if you are hot smoking sausage (225+) then nocure is needed. If you're smoking at a lower temp and your sausage will spend 4 or more hours below 140 then cure should me used.

  Good evening and welcome to the forum, from a sunny and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

Welcome to the forum. Sorry, no sausage experience here, but there's a lot of good info on this site. Happy smokin', David.

For what is considered Fresh sausage(no cure, no fermemtation, immediate grilling). No cure is needed because you are grilling and cooking the meat at a higher temperature. A good general rule used is from 40 to 140 in 4. The danger zone for bacterial growth is from 40 to 140 degrees. You have 4 hours to get the food above 140. If using high enough temperatures like grilling > 250 u should be ok. Cook with a good meat thermometer and not by time. For more info search this site and The best book I have read is Home Production of Quality Meats and Sausages by
Stanley Marianski and Adam Marianski. Good luck and ask your questions on this site, there is a wealth of helpful people and knowledge here.