When Should You add Curing Salt to Smoked Sausage?

Today we are running a food experiment. When should you add curing salt to your smoked sausage? this video was made to help you understand the importance between time and temperature. This by no means is a definitive guide as to whether you should add curing salts to your smoked sausages or not. I provide my opinion only and I highly suggest you do your own research on this issue to ensure that you are making a sausage that is safe for all to eat.

Join this channel to get access to perks:

Use the coupon code 2GUYS10 for a discount off your purchase

►OUTDOOR COOKERS

►SAUSAGE & SALAMI STUFF WE USE

Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

[ChudsBbq]

Thank you Eric for making this vid! I posted a video last week where I smoked a sausage at 200 without pink salt and got a lot of questions about it, now I can just send them this vid! lol I even put them in front of a fan for 30 min!

[nivekernst]

The best video I have seen explaining the danger zone and how it relates to smoking sausage. Thank you for creating this video. This channel is awesome!

[dartheo]

I've recently gotten back into sausage making and wanted to thank you for this and all your other videos. It really does help dispel any doubts I had with preparation and cook times. Thank you!

[tomsanda]

Another eye opening delve into the often forgotten/misunderstood world of cures/times/temps.
Thanx again Eric helping us stay safe while blissfully enjoying this charcuterie/sausage hobby

[Jen-iylq]

Incredibly informative!! Thanks so much for the demonstration; watching the whole process play out was interesting as well.

[rossmcgee]

Eric as alway, a very excellent and informative tutorial. The production of your video’s are the best in the You Tube category!

[HogMan]

What a great video Eric! I am so glad I found your channel!
Thank you very much!

[TheDevnul]

Eric, bringing the recipe and the receipts.

Thank so much for all this detail.

[darrengartner]

Wow what a great video with helpful information!!! Always a pleasure to watch your them coming!👍

[superllama]

Wow! My mind is blown. Thank you for helping me understand the problem and fixing it.

[jimduffy]

Great advice! This video goes along well with other videos on curing salts that you have presented. Stay Safe! Thanks!

[KnowPorcelain]

The 2 videos you did on curing salts, and bacteria times are excellent advice, great video.

[objuan]

Wow, thank you, Eric!
I am getting ready to make some Polish sausage for Easter.
I would never have had to think or worry about this as I always use curing salt in my sausage that I plan on smoking
This year my daughter-in-law is pregnant and said her doctor said she cannot have curing salts, processed meat, ham, etc. Had I not watched this video I would have said, let's set the smoker temp to 160, to be safe. Going dial it in at 210 degrees.
Thank you again!

[fredkeele]

Glad i watched this one. Ive bought jerky seasoning, sausage seasoning, and curing salts. Ive held off because of info being discussed. Im no rookie to cooking, BBQ, ans smoking, but making bulk products has me apprehensive. As others have mentioned, i dont want myself, or anyone else getting sick or worse. Reading some recipes online got my attention regarding the #1 and #2 cures, and when to use which one. Thanks for rhe info.

[kevchard]

Great video Eric. I figured the temp would be higher but I didn't realize it would be this much.

[MadPick]

Wow, what a tremendously helpful video! I know the 40-140 rule, but I typically don't consider the internal temp because most of what I smoke are solid cuts. But yeah, with the ground meat in sausage . . . different story.

Thank you, Eric. I have definitely violated the rule in a big way in past batches. I'll do better next time!

[joeguammusic]

What a great video! This answered all my questions - thanks Eric!!!

[kbr]

Excellent video. As a kid we only made sausage in the winter months in Minnesota.

[tempy]

Thank you for using the best casish (for drying time) when doing the independant variable. i appreciate the scientific rigor and awareness of any fallacies the inexperienced may make.

[martins]

You have the best channel on sausage making and some of the best recipes which I have tried. Thank you