Originally posted by Cajun Blake
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I'm not concerned about the meat, the CASING is not cooked. Although I'm not a nitrate nazi myself I would not tell anyone to put a raw casing at cold smoke temperature for any length of time. The risk of bacteria forming on a raw intestine is as real as any raw meat, would it not be?
If you need to hear this from a recognizable authority consider this from Hank Shaw: " If you smoke them, you absolutely need to use the curing salt, Instacure No. 1, which you can buy online or in some butcher shops."
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