Food poisoning begins when meat is subjected to changes such as a lack of oxygen, low acidity, moisture and temperatures ranging from 40 to 140 degrees. Sausages, when placed in a typical smoker, begin to sweat with moisture immediately after the heat is applied. The heat in turn, forces the oxygen out the draft, and you have the perfect conditions for the development of food poisoning unless a commercial cure is used. Decreasing moisture and increasing salt concentration inhibit the growth of microorganisms. This preserving action allows the meat to be stored with reduced threat of spoilage.
Salt also adds flavor to the meat.
Morton's Tenderquick This is a fast cure product developed by Morton's as a cure for meat, poultry, game, salmon, etc. The six-inch needle unscrews from the tube for easy storage. There are 12 holes drilled into the needle so the brine will have a good distribution when pumped into the meat. Pumping is used in the combination cure method for curing hams, corned meat, poultry, etc. Includes hands-on instruction for using Morton's Tenderquick and Morton's Smoke Flavored Sugar Cure Mix.