cure in sausage

Discussion in 'Sausage' started by nordo0, Jan 12, 2012.

  1. nordo0

    nordo0 Fire Starter

     can some one tell me if I need to put cure in home made italian sausage if I am going to smoke it. can I smoke it at 200 plus.

    Len
     
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    It depends..... if your going to hot smoke it you dont need to add cure. Just make sure the sausage is cooked to 140 degrees in 4 hrs. Hot smoking sausage temp should be around 250 to 275 for me.  If you want a slow smoke at lower temps for a longer period of time then yes you will need to add cure... When you add cure the sausage will no longer be a fresh italian sausage like you buy in the store........ I have never seen cured Italian sausage sold in stores but I have made it and it is pretty good......

    Good luck and happy smoking

    Joe
     
    Last edited: Jan 12, 2012
  3. nordo0

    nordo0 Fire Starter

     Thanks Joe.

     I will make sure I smoke at a minimum of 250.

     Len
     
  4. venture

    venture Smoking Guru OTBS Member

    As Jo said get it to 140 in less than 4.  Then take it up to 160 internal. 165 for poultry sausage.

    At 250 you will be there way before 4 hours.

    Good luck and good smoking.
     
  5. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget to take photo's!
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    I'm with Joe on the cured Italian, I've made it and I love the taste.

        [​IMG]  and remember the pics [​IMG]
     
  8. venture

    venture Smoking Guru OTBS Member

    I agree.  In many cases cure is not required, sometimes it is.  Cure is a flavor profile changer as well as setting color and making food safe, and that can be a good thing.

    For those who are afraid of cures,  well, just don't eat all the things you never knew had nitrite in them.  Like cabbage, lettuce, spinach, parsley, turnips and fresh meat among other things.

    Good luck and good smoking.
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Right on Merv, [​IMG]
     
  10. shoneyboy

    shoneyboy Master of the Pit OTBS Member

     [​IMG]  what Joe said !!!
     

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