I've been making sausage for just a short time.
Just watched a Chud YouTube video where he stuffed some chicken sausage and immediately smoked it. I read his ingredient list and there was no mention of Cure #1. He smoked it at 150. Is that why he didn't need cure?
Are there simple guidelines detailing when you do or don't have to use cure #1?
I'm really wanting to try his chicken sausage recipe but want to be safe.
Thanks
Just watched a Chud YouTube video where he stuffed some chicken sausage and immediately smoked it. I read his ingredient list and there was no mention of Cure #1. He smoked it at 150. Is that why he didn't need cure?
Are there simple guidelines detailing when you do or don't have to use cure #1?
I'm really wanting to try his chicken sausage recipe but want to be safe.
Thanks