I added cure to my ground venison and pork sausage mix. I made both maple and hot Italian. Stuffed them in casings and then was wondering wether to smoke them or just freeze them and cook em from raw. When researching I do not see that anyone is using cure… advice?

]]>https://waltonsdev.nodebb.com/topic/4696/venison-pork-sausage-link-question-did-i-mess-upRSS for NodeThu, 10 Sep 2026 22:36:06 GMTSat, 04 Dec 2021 19:40:12 GMT60I use no cure but go to the freezer right after stuffing. I then remove them and vac seal them after they are frozen.

]]>https://waltonsdev.nodebb.com/post/60237https://waltonsdev.nodebb.com/post/60237Tue, 07 Dec 2021 00:28:30 GMTtroys947 i put cure #1 in mine because I very slowly smoke and cook them and then freeze, but some don’t. I like the options of pan frying, microwave, baking, or grilling so cooking and smoking ahead of time allows me all those options.

]]>https://waltonsdev.nodebb.com/post/59774https://waltonsdev.nodebb.com/post/59774Sat, 04 Dec 2021 19:57:57 GMTtroys947 Either way is fine but if you are going to smoke hold overnight for cure to work unless you used accelerator.

]]>https://waltonsdev.nodebb.com/post/59773https://waltonsdev.nodebb.com/post/59773Sat, 04 Dec 2021 19:57:46 GMT