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  1. M

    Why 152 Degrees.

    I am curious why i see so many suggestions to bring the internal temperature of the sausage to 152 degrees. If using cure #1... could a person just smoke the sausage for a few hours at 170 and then freeze? Thank you so much for any and all insight. Mike
    • Mjb
    • Thread
    • Replies: 9
    • Forum: Sausage
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