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Message: <blockquote data-quote="deleted member" data-source="post: 84707" data-attributes="member: 816"><p>I'm gonna clarify cause I think people need to know this. Cure only does its thing below a certain temp.  I would have to Google it to give you the exact temperature.  But, let's say 45 degrees. So, if you mix your meat, stuff your sausage, don't let the cure work for 24 hours, bring your sausage to 110 degrees for 6 hours and never get it to 165 (or whatever the magic number is for that particular meat, then you have essentially rendered the cure useless and left your meat in the danger zone for x amount of hours. Depending on what develops or doesnt develop in the meat, it probably won't harm you as long as you cook it good before you eat it. But, it could certainly affect the flavor and even the color. If the cure doesn't work before it's smoked, it won't have that pink cure color we expect from cured meats.</p></blockquote><p></p>

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