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Old 01-14-2013, 12:49 PM   #13
gtr
somebody shut me the fark up.

 
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Join Date: 10-16-10
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Quote:
Originally Posted by expatpig View Post
I've just been under the impression that any sausage that is smoked, should have some curing salt added to lessen the risk of botulism.
Depends on the temp you smoke at and for how long. Curing isn't really necessary for hot smoking.
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