Question for Sausage smokers

Discussion in 'Sausage' started by mcoppin, Mar 26, 2007.

  1. When you smoke your sausages, do you smoke them until they are totally cooked (165 degrees), cold smoke or something in between? I had seen some pics on this site where someone had done a 4-5 hour smoke, but they did not look fully cooked. I remember growing up and having smoke sausage that was partially cooked in the smoking process, but you had to cook before eating.
     
  2. crazzycajun

    crazzycajun Meat Mopper

    it depends on what kind of sausauge your making but anything that is cold smoked has insta-cure or a presevative in itif your interested in making sausage i recommend great sausage recipes and meat curing by rytek kutas by far the bible in sausage making
     
  3. teacup13

    teacup13 Master of the Pit OTBS Member

    yeah that^^^

    it all depends on the kind of sausage i want....

    yesterday i did some breakfast sausages, hot smoked them and turned them into little smokies...ready to eat off the smoker
     
  4. gypc

    gypc Meat Mopper OTBS Member

    This is just a Jimmy Dean Itallian sausage and it was the grub!! I let it get all the way done!!!
     
  5. deejaydebi

    deejaydebi Smoking Guru

    mcoppin -

    It kind of depends on what it is. If I'm eatting it soon I cook it all the way, if it's pork I cook it all the way or freeze it as soon as it's cool.

    Beef I lightly smoke and age in the fridge.

    Anything in particular you have in mind?
     
  6. cheech

    cheech Master of the Pit OTBS Member

    gypc that looks great. Thanks for sharing.

    It does depend on what kind of sausage you are making whether or not you finish it up or not.

    I have done it both ways and it just depends
     
  7. nogoer

    nogoer Meat Mopper

    The one time i made smoked pork kielbasa i smoked it until it was cooked and then froze it once it was cool. I kind of had no choice because the only smoking apperatus i had was my propane grill. Somehow i managed a mostly cold smoke for 5 hours on it by smoking indirectly and using flame only to get the chip packets going.

    Smoking sausages should never be that stressful!
     
  8. larry maddock

    larry maddock Master of the Pit OTBS Member

    there is a difference between sausages--

    FRESH SAUSAGES
    italian
    polish
    cajun
    bratwurst
    do not have cure in them--
    can be SMOKE COOKED indirectly on grill ,like a weber kettle..


    SMOKED SAUSAGES HAVE CURE IN THEM
    kielbassa
    smoked
    andoille
    german
    romanian jewish beef
    hungarian debricci
    these have cure in them...
    these are SMOKED


    THIS IS HOW I DO IT--this may not be right for the purists
    cure helps keep sausage meat safe since the first 2 hours
    or so should be at 130/160 f air heat in smoker--
    then bump to 185f air heat for 2 hrs or so in smoker
    --then finish to 155f internal of sausage.
    these should be cooked to 168f before eating.
    or put in freezer

    as d j debi suggests--read schmidling--you will learn something..
    semi dry needs a little more attention[​IMG]
     

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