Ok after reading several articlels and such I am more confused that before. Lol. Can someone please give me the REAL rundown of when to cure and when not? My understanding is that if you prepare fresh sausage and the hot smoke it at around 220 till internal of 160 you don't need cure? Cure is only needed when cold smoking right? Also if you make a fresh sausage and don't want to smoke it, can you freeze or eat it without cure. Sorry for all the questions!!! I just am wanting to do the basic without cure..