Hi all!
Tackling my first homemade sausage this weekend. I've looked at a ton of different recipes and Meathead's approach and think I have the basics down. My only question is using curing salt. If I plan to follow Meathead's approach and smoke them between 200 and 225, do I need to use pink curing salt? I'm seeing a ton of recipes that utilize it, but can't tell if it's because of cold smoking or if it's necessary. I know some recipes require it, but I am going for basic pork sausages to start off. Any feedback or thoughts is appreciated.
Tackling my first homemade sausage this weekend. I've looked at a ton of different recipes and Meathead's approach and think I have the basics down. My only question is using curing salt. If I plan to follow Meathead's approach and smoke them between 200 and 225, do I need to use pink curing salt? I'm seeing a ton of recipes that utilize it, but can't tell if it's because of cold smoking or if it's necessary. I know some recipes require it, but I am going for basic pork sausages to start off. Any feedback or thoughts is appreciated.
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