Cure or Not Cure if freezing

[PSpahn2]

Hi everyone.

Noobe sausage maker.. so be gentile :)
I will be smoking and then freezing some venison / pork sausage. Is it still necessary to use prague powder to cure it?
Thanks
Paul

 

[pc farmer]

If your going to be smoking at a low temp. Cure is a must. If you stuff and freeze then no cure is needed.

 

[chef jimmyj]

If you Hot Smoke, making fully cooked sausauge to freeze, no cure is needed.
If you wish to Cool Smoke 100 to 170°F, then freeze, you need to add Cure #1...JJ

 

[PSpahn2]

Thanks for the info.. Much appreciated!

 

[daveomak]

1 tsp. per 5#'s of meat or 1.1 grams per pound of meat ....
Amounts of Prague powder or Cure#1 to use.....

 

[Bearcarver]

IMO---Cured Venison/Pork Sausage is sooooo much more tasty than not cured.
Years ago My son had a whole Bunch of Fresh Venison Sausage from his butcher.
He didn't like it, so he gave it to me. It was very Bland. So I cured them with TQ & Smoked them!!!----Best Sausage I ever Had !!! All it needed was curing & smoking.

Bear