Smoking fresh sausage

[johnp]

I just finished about 100 pounds of fresh deer sausage with no cure.I want to smoke about 40 pounds of it. Will it be ok with no cure.Once it is smoked it will be vacume packed and frozen.

 

[BGKYSmoker]

I just finished about 100 pounds of fresh deer sausage with no cure.I want to smoke about 40 pounds of it. Will it be ok with no cure.Once it is smoked it will be vacume packed and frozen.

Fresh style sausage needs no cure

Fresh sausage. Already seasoned and stuffed into casings or pattys ready to bake, grill, fry or poach at temps from 180 and above. No cure needed.

For smoked cured

Cure the seasoned meat at 1 t of cure 1, for every 5 lbs of meat. This cured meat will be for smoked sausage with low starting heat temps. Then after smoking and reaching the right IT its ready for vac sealing.

So to re cap

Fresh sausages = no cure

Smoked sausages = cure

 

[chef jimmyj]

As Nepas said you can Smoke as much of the Venison Sausage as you wish but since there was no cure added, it Must be smoked at over 180*F, 225*F is recommended, to an Internal Temp of 165*F...JJ

 

[weisswurst]

 I agree with the other posts. Fresh sausage that is smoke cooked without cure is an entirely different product. The lower temps that  are associated with curing and smoking is a danger zone if smoke cooked.Happy sausage making. Weiss wurst.