Smoking

[marauder11]

Hey just a question i know some places i have gotten my sausage done at smokes it for flavour and not to a specific IT. The one guy said he does not use cure because he is at 180 f and  only smokes it for one to two hours depending on customer. Whats your thoughts.

[Sailor]

Personally I don't think I would be too excited to eat sausage that went on a smoker for a few hrs without any cure in it.  Moist meat, low heat and little oxygen is not an ideal situation.  I would guess that the IT of the meat would be around 110 to 120 degrees if it went in a 180 degree cabinet for 2 hrs.  I am sure those that have more experience and know how about this will be along shortly to give you some good advise.

[marauder11]

As far as i know there are temps thats it is ok to smoke food at without cure

[KevinG]

Usually above 200°F and until fully cooked. Partially cooked at lower temps is inviting problems. You can cold smoke, but it really doesn't make sense to do so because it's just as easy to fully cook then freeze or refigerate after.

[FLBentRider]

Without cure I smoke @225F or above.