Does Smoked Sausage need to be cured if kept in freezer

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Does Smoked Sausage need to be cured if kept in freezer

Postby msc » Sat Jul 14, 2018 6:49 pm

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
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Re: Does Smoked Sausage need to be cured if kept in freezer

Postby wheels » Sun Jul 15, 2018 3:14 pm

It's a personal choice when hot smoking, but I would choose to add sodium nitrite at anytime when ground meat is being kept in anaerobic conditions.

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Re: Does Smoked Sausage need to be cured if kept in freezer

Postby Swing Swang » Thu Jul 19, 2018 6:04 am

Just a thought - would it be possible to smoke the dry ingredients (breadcrumbs) to introduce a smoky flavour, instead? Otherwise liquid smoke (ugh!)
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Re: Does Smoked Sausage need to be cured if kept in freezer

Postby badjak » Thu Jul 19, 2018 6:26 am

I would use a cure when you are warm smoking (under 75 or 78 oC).
For hot smoking, you don't really need to.

Having said that, where are you based? Or with other words: what type of sodium nitrite is used in your country?
If it is the colorozo salt (0.6 %), you will struggle to use it and make a low sodium sausage.
If it is the 6%, then I would just use it as you only need a minimal amount and you'll be safe for sure
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Re: Does Smoked Sausage need to be cured if kept in freezer

Postby NCPaul » Thu Jul 19, 2018 10:51 am

You might consider this book for guidance on low salt recipes and curing.

https://www.amazon.com/Making-Healthy-S ... 8&qid=&sr=
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