Sausage Making IV - Fermenting & Smoking
by browningbbr

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Excerpt from a post in the AfricaHunting.com Forum, to read the full thread click here.

Just a recap from earlier posts to provide some references for this one: There are 3 major classes of fully-cooked sausages:

COOKED SAUSAGES
These products require refrigeration and are fully-cooked, ready-to-eat. Generally they are not “cured” (no sodium nitrite) and not smoked. As a result, they are white in color. An example is cooked bratwurst.

COOKED-SMOKED SAUSAGES
Also require refrigeration and are fully-cooked, ready-to-eat. They are cured with sodium nitrite and are smoked. Examples include wieners and ...