twilliams said in Can a fresh sausage cure be smoked?:
astrawderman i wouldnt do it with out cure my self. If you are going to do it i would set the smoker high as it goes and cook it fast rather than a slow smoke. With this you will get some fat out and may have a drier product that what you desire.
I completely agree that the cure would make the product and process safer however if you grind your meat (and sterilize your equipment right) then you are as safe (or unsafe) as cooking a whole muscle. A Boston butt stays in the unsafe range for HOURS. Best would be to have the cure but better would be to insure proper pasteurization time. If he brings his pork sausage to 165 degrees and spends enough time between 140 and 165 degrees than meat will get pasteurized. I agree that it is not the best but still safe enough. I personally would do a slow smoke schedule for 4hrs (125, 145, 155F) and then finish it in sous vide bath at IT of 165F maintained for a couple of hours.
OR buy some instacure or Prague #1 from Academy and just do an overnight cure with it