Hot smoking without cure?

Discussion in 'Sausage' started by skhunter, Nov 3, 2011.

  1. I've seen a couple threads saying you need cure for cold smoking and no cure for hot smoking. I thought it was the opposite. I have always used cure for hot smoking my sausage.
  2. smokinal

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

    When you say hot smoking, what temps are you talking about? If you have cure in the sausage you don't need to worry about the 41-135 rule. you can smoke the sausage at very low temps, over a long time frame, but need to get it up to about 155 IT for the finish. If you cook the sausage & get it above 135 in 4 hours you don't need cure, like you would do for fresh Italian sausage or breakfast sausage.
    Last edited: Nov 3, 2011

  3. When I say hot smoking I'm talking about smoking to internal temp of 155 over a long time (8-10 hours)
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If your going to have the sausage or any other ground/injected/probed meat in the "Danger Zone" 41-135 degrees for more than 4 hours then it should be cured. 
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Totally agree. You are risking illness any other process
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    What Jerry said (pineywoods) he's one of th men around here.
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Now, during that smoke of 8 - 10 hours if you monitor your temps and can boost up your heat enough so that as soon as your meat hits 41° it can get up to 135° inside of 4 hours, you're good to go finishing it to 155° over a longer period of time with out cure.  However, over 4 hours with fresh product the bacteria levels explode in that temp range and multiply incessantly; only rapid heat or cure will keep that from happening.
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Pops & Al & Piney said.

    I like the taste of cured smoked sausage more than non-cured smoked sausage too. But that could just be me.

  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Like the others have said.

    Just play it safe and use cure. The small amount of cure is not going to hurt you.
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Well put Pops...JJ

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