- Joined Dec 29, 2015
Looking to make some fish sausage, like maybe a mix of talopia, bass, salmon, shrimp, maybe scallops stuffed into casings. Do I cold smoke then cook to temp later? Do I need a cure? What spices?
Typically fish sausages are a fresh sausage that is cooked when you're ready to eat it. Frozen prior to then. Use what ever spices you want, and cure isn't usually used in fish sausages or links.
What about spices & cure?
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