Curing Salt for Hot Smoked Sausages

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sacandagabrewing

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Hey All! So I am new to sausage making and wanted to do a hot smoked sausage but I can’t seem to find curing salt anywhere. From what I’ve seen, curing salt is really necessary when it won’t get above 140 degrees in four hours but if you’re smoking at 275, would it negate the need for that? Any help would be great!!
 

9Kegs

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Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing.
 

brewbama

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I recommend you use a reputable book for recipes. My personal favorite is Great Sausage Recipes and Meat Curing by Rytek Kutas
 
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