Sausage - how much cure for colour only?

[atomicsmoke]

Seeing as your in canada, if you're able to keep the chamber below 40 degrees...and of course above freezing, I think cold smoking would be ok since you're not risking spoiling.

That's what I've been doing since december (smoking at low temps).

 

[chewmeister]

Can't say that I've ever noticed a ham flavor in any of my cured sausage, especially summer sausage. Too many spices to notice a ham flavor. I like to err on the side of caution and cure.

 

[atomicsmoke]

Since I see a lot of concerned members I corrected thread title to reference sausage.