mdseaside said in Cure for summer sausage not involving nitrite:
Maybe this will help. Sometimes I use my smoker as an oven to cook my summer sausage with no smoke. So if I am cooking in a High oxygen atmosphere do I need nitrite in my mix?
Maybe someone can help answer this question.
I don’t think the issue is whether you smoke or don’t smoke.
The issue is the relatively low temperatures over a long period of time during typical thermal processing of sausage.
Also consider that regardless of how much oxygen is around the outside of a sausage, the meat inside is sealed in a relatively oxygen free environment where anaerobic spores could grow under the right temperature conditions.
It is this period of time in the danger zone that that calls for the use of cure #1.