I want to make a small 2lb batch of breakfast sausage but I want to cure it and smoke it.
Here's my questions
1. After adding a cure #1 to the meat and stuffing, do I need to refrigerate them over night before smoking?
2. Can I cold smoke them for several hours without bringing to a certain temp and cook them to temp when I'm ready to eat them since they have been cured?
3. If I need to bring them to a certain temp during smoking process, can I cold smoke for several hours sincevtheyvbeen cured asnd then warm smoke to desired temp?
I never smoked and cured sausage before but after seeing all the great results on the forum I want to give it a try and just want to make sure I'm doing it right.
Thanks for any help that you can give me.