Hi - I am brand new to this great site. I have some questions about smoking sausage.
I have been making fresh cajun sausage and the recipe I have is perfect. I now want to try and smoke this sausage. I am being told that I need to add a cure to the meat prior to smoking. Any advice on meat cure would be appreciated. Will adding cure to the meat change the saltiness of the recipe I am using for fresh sausage ? I usally make 25-50 lbs at a time. Thanks