- Nov 12, 2011
- 2
- 10
Hello all,Im new to this so please bare with me.I have done a lot of sausage making and smoking but am not an expert by any means.I do not understand why you have to put nitrates in sausage as long as you bring it up to 140 degrees within 4 hours and freeze it after words . I would like to try and sell it retail eventuaily (small scale) And would like to sell nitrate free sausage.My question is do any of you know the right way to make sausage without nitrates that would apease the usda??