I just wanted to get everyone's opinion on this. I have read several articles and such on different types of sausages and methods of making fresh or smoked sausage. I'm a getting this correct?
1. Fresh sausage - requires no cure but must be cooked fully within 4 hours.
2. Fresh sausage (hot smoked) - requires no cure but must be cooked fully within 4 hours.
3. Cold smoked (fully cooked)- requires cure can be eaten cold of reheated.
4. Cold smoked (flavor only not fully cooked) requires cure but must be cooked fully prior to eating.
Also I have seen recipes require cure but then suggest a hot smoke. Why is cure needed if your going to hot smoke it? That doesn't make sense to me.
The sausage making books are in my Christmas list but I wanted to learn as much as I could from Y'all before i read. Thanks!!!
1. Fresh sausage - requires no cure but must be cooked fully within 4 hours.
2. Fresh sausage (hot smoked) - requires no cure but must be cooked fully within 4 hours.
3. Cold smoked (fully cooked)- requires cure can be eaten cold of reheated.
4. Cold smoked (flavor only not fully cooked) requires cure but must be cooked fully prior to eating.
Also I have seen recipes require cure but then suggest a hot smoke. Why is cure needed if your going to hot smoke it? That doesn't make sense to me.
The sausage making books are in my Christmas list but I wanted to learn as much as I could from Y'all before i read. Thanks!!!