- Nov 5, 2015
- 12
- 11
Hello Gurus,
I've been smoking fresh meats and brined meats that require cure #1 for quite some time and now have decided I'd like to try my hand at making sausage...but I need some clarification. This will probably sound like a silly question to many of you and I think I'm probably just looking too much into it.
To start my journey, I want to make sausage that is raw and freeze it until I'm ready to smoke or grill it...I guess this is referred to as "fresh sausage". Every article and post that I have read says that if you smoke sausage, it needs to have cure in the spice mix. I'm thinking that this is meant to apply to cured sausages like kielbasa and similar, but not to sausage that is being made to eat for dinner the eve it was cooked, like a hamburger patty on the grill.
If my sausage (without cure) was put in the smoker at something like 230F and cooked to an internal temp of 165F, it should be fine right, or am I missing something?
Thanks in advance.
I've been smoking fresh meats and brined meats that require cure #1 for quite some time and now have decided I'd like to try my hand at making sausage...but I need some clarification. This will probably sound like a silly question to many of you and I think I'm probably just looking too much into it.
To start my journey, I want to make sausage that is raw and freeze it until I'm ready to smoke or grill it...I guess this is referred to as "fresh sausage". Every article and post that I have read says that if you smoke sausage, it needs to have cure in the spice mix. I'm thinking that this is meant to apply to cured sausages like kielbasa and similar, but not to sausage that is being made to eat for dinner the eve it was cooked, like a hamburger patty on the grill.
If my sausage (without cure) was put in the smoker at something like 230F and cooked to an internal temp of 165F, it should be fine right, or am I missing something?
Thanks in advance.