Smoked Sausage - Without Nitrites or Nitrates

[Steve Akers]

I have prepared fresh pork and venison sausage without any cure, and just now put it in the smoker at 225 for 4 hours with hickory smoke. I will let you know how it turns out.

 

[pineywoods]

I have prepared fresh pork and venison sausage without any cure, and just now put it in the smoker at 225 for 4 hours with hickory smoke. I will let you know how it turns out.

If it's fresh sausage and you are hot smoking it there is no problem. My question is why would you smoke it at 225 for 4 hours? Cook to an internal of 153-160 depending on where the meat came from and take it out it will be done and safe to eat

 

[SonnyE]

I just have to wonder... what folks did before Nitrites or Nitrates were invented....

Go back in time.... Here is the Portal, you mine it...