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That’s a good point. Thanks for all the feedback. I will stick with the fresh sausages for now. I’ll experiment with the cure #1 in these sausages and see how they look and taste.

No particular reason other than I learned from my dad how to salt and smoke meat and he learned from his dad and so on. Back in Europe, the village didn’t have access to refrigerators or Insta cure, they just had the winter season and salt. When he imigrated to the US, he continued using the...

I was wondering if it’s ok to smoke fresh sausages at 100 - 120 degrees until they have a nice red color, store them whether it’s in the fridge or freezer, then cook them to 155 at a later date. I’m trying to avoid using insta cure in my sausages.