Print Page - Sausage Cure/Temps/Times Question

Title: Sausage Cure/Temps/Times Question
Post by: SmokinSignals on February 04, 2013, 10:54:10 AM

Hello all,
I am in the process of making some Anduolle Sausage and bought some cure from my local butcher called Modern Cure. It looks like pink salt. I was hoping someone could tell me if this is close to Cure #1 or Cure #2. Also, I want to smoke my sausage the correct way to stay out of any danger zones without drying the sausage out. Does anyone have any pointers? Thanks in advance.

Title: Re: Sausage Cure/Temps/Times Question
Post by: Habanero Smoker on February 04, 2013, 01:05:32 PM

Both cure #1 and cure #2 look the same. Modern Cure is a brand name for Cure #1. If you add Modern Cure you don't have to worry about the danger zone, while cooking. If you are cooking fresh sausage (no cure added) you should keep your smoker at least 225°F.

Title: Re: Sausage Cure/Temps/Times Question
Post by: SmokinSignals on February 04, 2013, 01:46:11 PM

Thanks Habanero!

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: SmokinSignals on February 04, 2013, 10:54:10 AM