So I tried a very simple beef sausage recipe that I got from here. Sorry don't remember the Screen name. But it was very simple. salt, paprika, black pepper and garlic powder. I used plane old hamburger. Mixed it all up and stuffed them into hog casings. I smoked them at 220* for around 2 hours and they came out perfectly smoked, Juicy and plump. There was a nice snap wo the casing. They were at 165* I did shower them to keep the casings from shriveling up. My only issue with them was that they were a bit salty for my taste. Next time around I will cut the salt in half. Anyway, on to my actual question. Everything I am reading about beef sausage says you MUST use a cure, but then those same directions go on to tell you to cook them at 130* for a x amount of time, then move up to 180* until they reach 152*. Any reason not to just cook them at 220* until I hit 165* which would be safe for hambuger? I don't understand why the multiple steps to the smoking process.