My neighbor made a bunch of sausage the end of last summer. He calls it german sausage ( family recipe), it is about the size of brats. He always asks when I am going to fire up the smoker and then he cleans his freezer LOL. I have smoked his sausage in the past, but only hot smoked being that it is not cured. He has a bunch he wants me to smoke this weekend for him and I was thinking about trying to cure these and give em a little cooler smoke. I have always used tender quick but cleaning up at my dads I came across some pink cure in a ziplock but no guidelines for using this product. So what do you all think about cureing already made sausage ? I was thinking maybe give it more like 36 hours in a brine cure. Thanks for your input.
LEE
LEE
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