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  1. M

    Smoked maple sausage?

    I would suggest you use a Grade B dark maple syrup or the best option is to use maple sugar made from Grade B dark syrup. It is the strongest maple flavor. www.belchersmaplesyrup.com
  2. M

    Cure for sausage question

    I have to disagree. I am pretty sure If your product will be warmer than 40F (during smoking), Cure #1 is necessary for food safety purposes. The exception being if your product is fully cooked to it's required minimum internal temperature (depending on the meat being used) within 4 hours...
  3. M

    Help with Cold smoking

    Cure #2 is used for dry curing and it requires the use of bacterial cultures to metabolize the nitrate into nitrite. It is important to know the difference between the two. Cure #1 is used for smoking whether it is hot or cold smoked. As per your temperature, keep it below 70F for cold...
  4. M

    Iodized Salt

    Yes, I know everyone says don't use Iodized salt. But it was all I had left. Can anyone offer a definitive explanation (other than "it may affect the final outcome") on why it should not be used in cultured fermented sausages and back it up with some real evidence? I understand the difference...
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