My experience with injected cures and soaking in brine tell me that that longer you soak in the brine the stronger the flavor. The less time, the weaker the flavor. Follow instructions the first time and then adjust for your own personal taste in subsequent cures. I don’t soak in clean water, I rinse well and pat dry, soaking may dilute the flavor. Once meat is brined and cured and just sitting dry in the fridge you are good for a day or two, but I’m a big fan of fresh. Out of the brine, rinse and in the smoker.

Perfect. Thank you. -11 and the sun is setting…

When ambient air temp is sub zero and residence time in smoker is already five hours, can I creep the temp of the smoker up in 5 degree increments in order to walk the sausage in to the 160 degree finish meat temp?