Good morning SMF peeps! So I am going to start making sausage. I have read books, online posts, watched videos and am ready to start my adventure. I have a couple quick easy questions...
1. I read in several places that if you are going to smoke your sausage to NEVER do it without using curing salt.....because of the low cooking temps (160F) it gets into the food safety danger zone. Yet I see so many people on here and other places post their recipes.......and smoke their sausage without Cure being listed. So that's why I am confused. Should I just add 1tsp per 5 lbs of meat no matter what recipe I use? I plan on smoking most if not all of my sausage.
2. There is no way in hell I am paying $30 for a sausage rod or fit my Smokin-It #2.....so is it ok to go buy some thick wooden dowels to hang the sausage on? Low smoking temp shouldn't burn the wood correct?
Well that's it for now.....I am sure I will have more ??? And when I get started lots of sausage Q view
Scott
1. I read in several places that if you are going to smoke your sausage to NEVER do it without using curing salt.....because of the low cooking temps (160F) it gets into the food safety danger zone. Yet I see so many people on here and other places post their recipes.......and smoke their sausage without Cure being listed. So that's why I am confused. Should I just add 1tsp per 5 lbs of meat no matter what recipe I use? I plan on smoking most if not all of my sausage.
2. There is no way in hell I am paying $30 for a sausage rod or fit my Smokin-It #2.....so is it ok to go buy some thick wooden dowels to hang the sausage on? Low smoking temp shouldn't burn the wood correct?
Well that's it for now.....I am sure I will have more ??? And when I get started lots of sausage Q view
Scott