- Aug 15, 2016
Hey guys, I just cut up a pork shoulder and will be grinding it up tomorrow and putting it in casings. I did not think smoking sausage was that difficult until I read some other threads on here. I believe the pack I mixed with the cut up meat has a cure but I am not sure. What will happen if it does not? I basically just want to knowhow long I should smoke it and at what temp, do I need a cure in the meat, and what happens if I do not use one. Please let me know if there is anything else I need to know so that I don't kill anyone with bad sausage! Thanks!!!