I picked up a LEM #5 for 165 yesterday new from Bass Pro due to a sale, gift card and a discount and ordered my vertical stuffer and hog casings today. :yahoo: I am planning on making breakfast sausage, boudain, andouille and maybe later on some SS. I am a big time bbq smoker so I want to hot smoke some of these sausages. My forum i regularly hang out on isn't big into sausage knowledge.. So my questions mostly pertain to figuring out when to use a cure and when not to, other than when the directions say, more in depth knowledge. I have been reading Home Production of quality meats and sausages by Stanely Marianski as well. So my question on my other forum was this, "More questions, Ok so I get the water, spices etc. time to hammer out this cure thing, i understand the difference between 1 & 2. So i only need a cure if i let the meat hang out in the danger zone 38-160 for close to 4 house, ie cold smoking or hot smoking below 160. If I'm making fresh sausage like boudain, breakfast etc and cooking it in my smoker using a temp(say 250) that will push it past TDZ in less than 4 hours and eating or freezing afterwards I should be ok? Once i break past 160 I shouldn't have to worry about food poisoning anymore as long as I keep it frozen or refrigerated(1-3 days) until its ready to eat then push it back up past the 160 mark? Thanks so far." I'm not intresting in cold smoking, yet. I am sure that will come but i just want to get started and produce clean, healthy safe sausages for the family. Thank you.