Smoked Sausage making without the cure/nitrates/nitrites

[coonazz]

I've made my own smoked sausage for years and never thought twice about using the pink salt. But like many - as we start getting older, we become a little wiser and more health conscious.

What say the green screen?

Is it wiser to go with the pink salt and take the cancer or without and be rewarded with botulism? Either way - not ready to give up my sausage.

[denimdeerslayer]

I have never used it and never will. I have noticed most store bought has about the same taste due to that stuff. Why would you want to change now? Just keep doing it like you have.

[krisw]

How long and at what temp do you smoke it? And what internal temp are you shooting for? I make some the other day and it took it forever to get to the temp the kit recommended.

[KHoes203]

Are you shooting for dry sausage or just regular sausage for the pit??? Dry sausage we use salt peter but sausage for the pit we don't. Also both sausages we smoke only and shoot for zero heat off of the smoke but the pit sausage there is some heat to it.

[BSOB]

Less pork and more deer....60/40 or 70/30.

[Smart]

I only use it if the weather forecasts burns us on the day we are scheduled and cannot reschedule...but prefer not to use it.

We use TenderQuik. The flavor is not noticeable...at least to me.

[Randy]

I never use it because it makes my gout act up when I do. Been leaving it out for years and I'm still with us.

[dataxman]

I cure bacon and sausage naturally. I don't use "pink salt." I use either beet or celery powder. Both are full of natural occurring nitrites. If you buy "uncured" bacon at the store it will have an "*" beside it saying that it was naturally cured with celery powder. I use either beet or celery powder to be safe, and because I eat paleo. But, pink salt/salt peter have used for a long long time. And, you don't really intake that much, but all this is my .02.

[Slick8]

I've always used it in dried sausage or jerky but not in link.

Had no idea about the cancer issue but hey, what doesn't cause cancer these days.

I may look into the celery powder, thanks for the tip.

[doeboy11]

I never have used any additives, and neither has my family. I now use a recipe from an old German and he says the only reason to use it is if you want that red/pink color of sausage.

[Dirtymike]

I use it. Its a very tiny amount. I dont care for funky grey sausage, or botulism