@LuckyDs said in Going to do hot links should I think of it as a cure sausage?: So next time if I want to treated like a fresh sausage just don’t add the cure? Correct. No cure, no smoking.

@Ozgrams Yeah, as long as they are properly taken care of and vac sealed before freezing it shouldn’t be an issue. Certainly, don’t add a cure accelerator of any kind though. If you skip the cure then you need to cook them as a fresh sausage, cant use the same smoked schedule, you’d be in the danger zone for too long.

@LuckyDs no problem that’s what this community is all about helping one another and learning from each other…what works what doesn’t…this place is full of excellent info

@LuckyDs The mild italian would be the only one I would say its not ideal for. While Super Bind does have carrot fiber in it it also has potato starch which makes it more fomulated for cured than fresh sausage. Now, out of all of the binders super bind does the best job in either fresh or cured. Sure Gel is best for cured and carrot fiber is best for fresh but super bind can do either fairly well.