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Help: Advice on curing sausage
Awesome forum, thanks for all the advice. So I understand, (and I also read elsewhere about "hot smoke") it should be safe to hot smoke at about 225+ to an internal temp of 160 and then vacuum pack & freeze and should be safe (albeit not truly "cured/smoked). Guys are going for more deer next... -
Help: Advice on curing sausage
My first time smoking sausage (venison). The sausages are already stuffed without cure (fresh sausage) and I want to try smoking some to med-dry. I have a pack of Len Cure but it says to add to the meat. Question, can I use this (or some other product) to cure the sausage after it has been... -
New Member
I am Barry Putt from Ontario Canada. I have both a propane smoker and an electric, small but works for me. I have done lots of salmon as well as turkey, ribs, chicken and chops. Oh, and YUM.
