others do not. Why can you low and slow pork butt for 14 hours but need to do sausage with Insta Cure #1. Is it because the product has been ground? Is that the rule: if ground = insta cure#1
thanks
It's not so much the type of meat ground vs. whole. It is the temps. Sausages are usually smoked at a lower temp Ie: 140* whereas butts are cooked at 225*. The cure keeps the meat safe while it is in the danger zone for bacteria to grow during the lower temps.
Anytime you are smoking under 200F you should use cure.