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When I smoke sausage I start at 120 F for one hour, then I bump it up to 135 F for another hour, then to 165 F until internal temperature reaches 155 F. I have always done it this way and have no problem with the casing.
Once you take out of the foil it should be ready to eat. If I smoke a brisket and want to foil it, then that would be the last thing I do. Once I take it out of the foil it is going inside for slicing. I think that taking it out of the foil and putting back in heat dried it out.
The only thing about that is that you are really not smoking, smoking needs to be done a much lower temperature. What you are doing is basically cooking the sausage.
Yes, you definetly need to use a cure. You can use Cure #1 or Cure #2 also know as insta cure and prague powder. The danger zone is between 40 and 140 degrees F. You want to start smoking at 110 F and increase the heat every hour.
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