you can immediately put your sausage in the smoker after stuffing (via Smoked BBQ Source). The difference with the dry-curing ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development ... a Portuguese smoke-cured pork sausage — makes a delightful ...

"Dry-cured should only be refrigerated after ... while other recipes can accommodate a swap with a different sausage. If a recipe calls for a distinctive type of chorizo, be sure you buy the ...