- Feb 20, 2013
- 3
- 10
Hi all, complete newbie here.
Im looking for some advice on whether to cure a fresh sausage before smoking it.
I want to cold smoke it for 12 hours and then vacuum pack it and freeze it to enjoy at leisure but dont want to get food poisoning.
If I add the appropriate amount of cure (not sure what the appropriate amount of cure is as i havent done this yet) with a nitrate of 6.4% to it while making the fresh sausage then smoke it will this be enough to keep it from spoiling.
Any advice would be appreciated
Cheers
Shamokin
Im looking for some advice on whether to cure a fresh sausage before smoking it.
I want to cold smoke it for 12 hours and then vacuum pack it and freeze it to enjoy at leisure but dont want to get food poisoning.
If I add the appropriate amount of cure (not sure what the appropriate amount of cure is as i havent done this yet) with a nitrate of 6.4% to it while making the fresh sausage then smoke it will this be enough to keep it from spoiling.
Any advice would be appreciated
Cheers
Shamokin