sacandagabrewing
Well-Known Member
- Joined
- Jun 9, 2018
- Messages
- 67
- Reaction score
- 20
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!!