Homemade Sausage Making

Hi,
Shortly I would like to be making some old fashioned frankfurts without all super modern additives.
I like to use either smoke powder or liquid smoke as a trial, Do members have any guidlines of how much to use. I like the franks to have a noticeable smoke flavour but not overpowering.
Furthermore I will also smoke some, just for comparison sake.
If I use the smoke powder/liquid, do I have to use Cure #1. I will be freezing these franks virtually immediately after proper heat/cooling treatment.
I do realise that I have to use Cure #1 in the proper smoked ones.
Best Regards,
Jan.
Brisbane.

Jan, if you are making "fresh" sausage it will not require Cure #1, but the sausage must be refrigerated and consumed within three days or frozen for use later. A cased sausage that is placed into a smoker requires Cure #1 because the oxygen is cut off - not only by the casing, but by the smoke as well. The addition of liquid smoke has no bearing on the actual curing of the sausage and perhaps a sensible amount to begin with may be about 1-1/2 teaspoons in a ten-pound batch. If you`re like me, you`ll be adding a little more later on as you experiment. Why not try a three-pound batch using 1/3 teaspoon to begin with? Let us know how it turns out.

Best Wishes,
Chuckwagon

In addition to what Chuckwagon said, I would still use the cure in the unsmoked/fresh frankfurters. Without the addition of a curing agent, and without smoking them, you will not get the typical reddish or pink colour in the sausages.

Hi 44. As a start or guideline, I use 1 Tsp for 5 lbs. of venison Jerky. I use liquid smoke, out of convenience. You can always add more but can't take away. Gives it a hint of smoke without actually smoking. Good luck.

Gentlemen,
Thank you all for the advise. Unfortunately frankfurters are put on the back burner for now due to the Christmas madness etc. Furthermore I have to make another load of Snagmans Csabai first.
Man!! they are good and I am nearly out of them.
Kids, grandkids, friends and others seem to hang around my house to score a few.
So this week end will be the start of a new 20lbs batch of these csabai.
When my new smoker is ready At least I can smoke five tiime as much.
Best Regards,
Jan.
Brisbane.

Figure out a way to suggest that more sausage would be available if more fresh pork landed at your door once in a while.. Admiring sausage eaters will cheerfully bankrupt you while praising your skill.