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Smoked sausage with no cure

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    Smoked sausage with no cure

    Was given some sausage from a budddy (venison/pork). He said he didn’t use a cure, is it safe to eat? I read that smoked sausage has to have a cure to be safe

    #2
    Has it been smoked?


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      #3
      Originally posted by Uncle Saggy View Post
      Has it been smoked?


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      Yeah. He smoked it to 165*

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        #4
        If frozen, I would think it's fine


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          #5
          165???? Heck it's cooked. Eat it

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            #6
            It will be fine

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              #7
              Originally posted by AntlerCollector View Post
              165???? Heck it's cooked. Eat it
              X2

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                #8
                Originally posted by Snowflake Killa View Post
                It will be fine
                This

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                  #9
                  It needs cure for cold smoking but 165 internal temp isn’t cold smoking it is fully cooked! I would eat it.

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                    #10
                    In before smart and the frozen leftovers

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                      #11
                      We don't use cure cold smoking if the outside temp is less than 50.... at least in our experiences. But if he took it to 165, he didn’t need cure either. He basically brought it to temp/cooked it and then froze it. QB said it best����

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                        #12
                        Originally posted by Smart View Post
                        It doesn’t need cure to be cold smoked if the outside temp is lesss than 50.... at least in our experiences. But if he took it to 165, he didn’t need cure either. He basically cooked it and then froze it. QB said it best😝😂
                        Sounds like I know what I’m having for lunch tomorrow!


                        I never thought about it but he made it a point to say he didn’t use a cure and I went down the rabbit hole that is the internet, had to come back to TBH for the real answers

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                          #13
                          Originally posted by Quackerbox View Post
                          In before smart and the frozen leftovers

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                          First thing I thought about.

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                            #14
                            I've been making sausage all my life as my father did also. We have never put that nasty cure in any of ours. To me it really messes up the taste so it taste like store bought mass produced sausage. I like to taste the seasonings and the smoke. No one ever got sick or had any issues.

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                              #15
                              If really worried Boil it or bake/BBQ to 180+ that will safe anything as far as I know!

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