JimZ
TVWBB Super Fan
First time making this type of sausage ground up about 9 lbs pork shoulder and added a bunch of spices to 4 cup beer. Also added 4 tsp instacure #1 to the marinade. Marinated for 24 hours then packed into casings and then smoked on the 18" WSM to 155. My question i if i smoked to 155 internal why was the instacure required? Just starting out and want to learn. Have done bratwurst a bunch of times with great success but thats packed into links uncooked and no instacure there.
Thanks for any input.
Thanks for any input.