One last question... I want to hold off on the nitrates if I can. It adds to the cost and I'd prefer not using them if possible. If I make fresh sausage, in links or casings and cook it right away and then freeze it for later, do I have to still use nitrates/nitrites? I want to be safe but I've read about the 4 hour danger zone. My issue is internal temperature, you would have to make sure you cooked it long enough to get it over the 140 degrees.