Sausage IT Without Cure

Discussion in 'Sausage' started by redheelerdog, Dec 11, 2015.

  1. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    My buddy doesn't want to put nitrate cure in his sausage (Italian, summer, etc).

    What IT should he bring it to?

    Thanks!
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    160°
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Normal sausage IT works. 155 or so but get it over 140 in 4 hours. Thats the issue without using cure.
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Also, let him know that by not using a cure, the meat won't have the usual sausage color after it's cooked/smoked.
     

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