Can a fresh sausage cure be smoked?


  • I accidentally ordered the Cajun andouille fresh sausage seasoning instead of the cure and I am planning on making the sausage tomorrow. Is it going to hurt anything to smoke and freeze those sausages without the cure? If not, is there a substitution I can use for the cure? I don’t know where I could get the cure in such a short time. Thanks!

  • Sous Vide Dry Cured Sausage Traeger Team Blue

    If you have Prague #1 on hand then you could add as per directions (g/kg). If not I would say that you are perfectly fine making the sausage and smoking it. That is the way they use to make andouille back in the days. You will have the salt and the smoke as a preservative but definitely will have to eat it sooner than later because it won’t have the same longevity


  • Dr_Pain Awesome thank you!

  • Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner

    Wouldn’t bother me.
    You could speed up your low temp smoke schedule a bit if concerned

  • Power User PK100 Regular Contributors Team Grey

    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.

  • Regular Contributors

    Part of the reason for adding cure to raw meat/ sausage is to reduce the likelihood of botulism, which can form when a product is held at low processing temperatures over longer time periods. If you are pre-cooking the meat block going into the recipe prior to grinding/stuffing and smoking, you already have reduced the risk to a high degree.

    Since you got the fresh boudin seasoning, that would imply using uncooked ingredients and a higher temperature cooking schedule.

  • Sous Vide Dry Cured Sausage Traeger Team Blue

    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


  • Like the Dr. said, you can grab this cure at Academy if you have one close. It is 6.25% sodium nitrite, same as sure cure.
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  • Regular Contributors Team Orange

    Grimpuppy My local Academy was actually out of it this past weekend, it was the only item that was out as well which is weird. They had ample amounts of other Fiesta branded seasonings.

  • Regular Contributors

    low heat and low/no oxygen is prime conditions for bad bacteria growth. If you have a farm store like Fleet Farm, Farm and Fleet, Tractor Supply, those are sure to have some cure especially this time of year. Otherwise there is likely some in the canning section of your walmart or hardware store.

  • Regular Contributors

    the thing you lose is the color and texture. Safe food practices should be followed as with any fresh meat product. you can add celery, lettuce, or radishes (1 oz per pound but no promises on the flavor or color). If you have any ham or bacon cure .32oz per pound ( a teaspoon for 5lbs of meat)but add sugar to cut the affect of the salt in the cure

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