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J
Sausage half cooked using cure
Hello all! There is some great information on here and I have read for hours. I feel like a pro now LOL. The one question I cannot find is this........If I use a cure in my sausage, then smoke it for about 2-3 hours at 150-160, cool it off rapidly, dry it, shrink wrap and place in freezer..is...- JDE
- Thread
- Replies: 11
- Forum: Food Safety
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