Does smoked sausage need a sodium-based cure, or any cure, if kept in the freezer?
I'm going to make some hot dogs and brats for my mom who is on a low sodium diet. I would like to smoke the dogs (for the flavor) but after reading many posts it's not clear to me if it's safe. If it is not safe why? Is there a no-sodium alternative?
I am a beginner but have the help of my cousin who is experienced.
thanks