Smoked Sausage

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arsmokinjoe

Newbie
Original poster
May 16, 2011
28
10
We are planning to make some smoked sausages with pork and deer.
Should the smoking cook the meat or just flavor it?
Either way.. Should a cure be used?
 
If you don't use a cure you need to get the sausage above 135 degrees in 4 hours & cook it until it's 160 degrees internal meat temp. If you use a cure then you can slow smoke it over a 8-10 hour time frame.
 
Al was typing at the same time as me so X2 on what he said 
 
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