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Sausage IT Without Cure

post #1 of 4
Thread Starter 

My buddy doesn't want to put nitrate cure in his sausage (Italian, summer, etc).

 

What IT should he bring it to?

 

Thanks!

post #2 of 4

160°

post #3 of 4
Normal sausage IT works. 155 or so but get it over 140 in 4 hours. Thats the issue without using cure.
post #4 of 4

Also, let him know that by not using a cure, the meat won't have the usual sausage color after it's cooked/smoked.

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