can you smoke any fresh sausage if you add instant cure

[richard weaver]

i have been making bacon for a while and want to tey smoked sausage any tips you have please let me know .thanks

 

[ron forst]

Absoloutley, My sausage is never completely smoked to full temp for eating, always smoked till desired color and then frozen, to be cooked when eaten, just make sure you add the correct amount of cure #1 or tender quick, I have a killer "Brat Recipe" that is different then most recipes and it calls for cure #1 I like the nice red color it gives them, and in my opinion freezer life is increased by adding cure

 

[fpnmf]

http://www.smokingmeatforums.com/newsearch/?search=Making+sausage+tips&type=all

http://www.wedlinydomowe.com/

http://lpoli.50webs.com/index.htm

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

[kathrynn]

 to SMF!  Glad you decided to joined us!

I think asking this question in the Sausage part of the forum would get you quicker answers.  Saw that you haven't posted in Roll Call before!  Happy to have you here with the crazy bunch of folks!  Lots to learn here.  Criag did give you the link for making sausage and that should help some.  If not ask questions!  

If you need help roaming around the forums...just shout!  Will be glad to help out!

Kat

 

[boykjo]

If you add Insta cure to fresh sausage it is no longer fresh sausage it is now cured sausage. Both fresh and cured sausages can be smoked but they have to be smoked/cooked differently..... When cure is added you can smoke and cook at lower temps for longer periods of time. Fresh sausages must be hot smoked at 180 degrees to 225 to get through the danger zone in a certain period of time. We adopted a 40 to 140 in 4 hr rule here at SMF.

Good luck and happy smoking

Joe

 

[bkleinsmid]

Hey Ron....... Mind giving up that killer "Brat Recipe" for us???

Brad