On 2011-03-15, Ed Pawlowski > wrote:

> That is because most people that cold smoke use nitrates. There are other
> methods, but you need much more care and conditions are more critical than
> no nitrate curing.

We used to grind/stuff 600+ lbs of beef/pork sausage in about 8 hrs,
then cold smoke for one week. Not a speck of nitrates was used. No
special handling or controlled conditions. Jes hung sausage in drafty
ol' smoke shack during the dead of Winter. Not exactly rocket
science.

nb