Sausage Seasoning Mixes - do I need to add cure?

I would

1.1g curing salt / lb of meat




Not all smoked sausage needs to be cured though. Depends what you're going for

I have made a good bit of hog and deer sausage. I have never used it before. Or nitrates. I have never had issues, but I eat my stuff within 1 year.

Depends how you plan to cook it. Low temp smoke like 150 then yes you need it. Hot "smoking" or bbqing at 250+ no you dont need it.

I'd say sausage no. If making Jerky then yes.

I've never used it. Some swear by it. My sausages are vacuum sealed and rarely last more than 2-3 months in the freezer. My homemade jerky lasts 48 hours as the kids devour it

I've never used it in Jerky, except for type that you use ground beef and shoot it out of a tube. When I make strips I never do.

Cure is to prevent bacterial growth inside the sausage when you are cold smoking it. If you are making fresh sausage or hot smoking sausage then you shouldn’t need it. Not sure if cure will take care of raw pork - trichinosis and the like.

Couldn’t find cure at two places so just ran with it and made the 10 lbs into links. That hog casing is some wild stuff.

Letting everything set up overnight in my cold fridge and will smoke for a few hours tomorrow at 175-200 until they look good. Let them cool and vac seal. Hopefully they keep. I prefer a smoked sausage and really wound like to mimic an Evangeline Parish pure pork. I think they have to use cure.