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Message: <blockquote data-quote="ItemB" data-source="post: 64004" data-attributes="member: 552"><p>Yep the reason I was asking is it seems everybody does it a little different and has differenct. I was finally able get the recipe of the sasuage I have eaten for many years and never got sick from. It has freeze em pickle for the cure and says to smoke and 140-160 degrees for 45min to 3 hours depending upon how heavy of smoke flavor you want. This ends up being an uncooked product needs to be fully cooked when comes time to eat.</p></blockquote><p></p>

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