clubchuck well you summed it up. You can see the risk on unrefrigerated fermented sausage. I walk with caution. About your life insurance “didos ”. Thanks for the info.
di need to use the cure if i am not smoking them
rich_green if you are fast cooking such as boiling, frying, grilling and treating it as a fresh product then no cure is needed. If you are putting in a smoker to cook at low and slow temps without smoke or with smoke added then yes you do need to use cure.
rich_green also if you do use cure and cook low and slow in smoker you must hold in fridge for 12 hours before putting in smoker, with or without smoke unless you use a cure accelerator