Help cure # 1 not enough

[love the smoke]

I need to know what I should do about my latest screw up

I made 10 pounds of BEER sausage from Rytek Kutas book and it says to use 2 tsp cure # 1 for ten pounds of sausage. Well in my haste I only used 1 tsp per 10 pounds,it is all stuffed and in the fridge drying out, so now what ?

LTS

[FLBentRider]

I'll defer to the sausage experts, but you can always hot smoke it.

[NePaSmoKer]

Well i would like to say ......Oh you will be fine.....However its easier to un case it, bowl and mix 1 more tsp in the meat, mix and re stuff.

Or like FLB said just smoke it at 200 or above and you will have cooked sausage....sorta like beer brats  ;D

The final decision is yours

[Habanero Smoker]

I would not take the chance in smoking the sausage at a low temperature. I would follow NePas advice and either remove the casings,  add another teaspoon of Cure #1 and remix. Or treat it as fresh sausage, but the recommended lowest temperature that can be used in a smoker or oven is 225°F. You can also simmer them in 180°F water (or beer) until they reach 150°F - 152°F.