New to smoking meat.

Discussion in 'Sausage' started by fishbamboo, Dec 27, 2014.

  1. If you buy hot sausage from a store and want to smoke it, what has to be done for it to be safe to eat. I received a Masterbuilt box smoker as my Christmas gift, and I love sausage.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Read the label.... if it has nitrite, you are good to go....
     
  3. Thanks, so do you need to cure all meats before you smoke them....say beef?
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you are smoking and cooking, at a high enough temperature to get the meat's internal temperature above 145 deg. F, in 4 hours or less, You don't necessarily need cure.... For instance breakfast links... fresh sausage type stuff... no cure needed but to maintain the taste of some sausages and the pink color of the meat, cure is recommended... Same with beef sausages on the grill.... no cure necessary but for flavor and a pinkish color, like corned beef, or pastrami, cure is recommended...
     

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