We made some venison sausage today. On the packaging for a smoked German sausage, it said do not put cure in if you will be pan frying. I've looked around but I can't find a reason why. We ended up having a little bit that wouldn't fit in the casings and ended up frying that to get an idea what it'll taste like after its smoked. Does anyone know why you shouldn't put cure in pan fry sausage?
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