Questions on smoking sausage

Discussion in 'Sausage' started by hillbilly jim, Aug 9, 2016.

  1. hillbilly jim

    hillbilly jim Meat Mopper

    I'd like to smoke some pre-cooked sausage for nibbling with cheese and crackers.

    Hot smoke or cold smoke?

    If hot, what IT should I take it to?

    Thanks, guys!
     
  2. smokeymose

    smokeymose Master of the Pit

    Good question, Hillbilly.

    If it's pre-cooked, any cure has probably cooked out and it may not be safe to let it cold smoke for 3 or 4 hours. I don't know. If you hot smoke you may end up having overcooked sausage....

    I'd be curious to find out.

    Dan

    (BTW I like your signature. I worked for Trane Co. in Terre Haute in the '70s and that's one of the few things that stuck with me. Try explaining that to most people!)
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Any Precooked food should be reheated until Hot. Cured sausage like Kielbasa, an IT of 145 is fine. Fresh Sausages like Brats you should reheat/smoke to 165...JJ 
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    What JJ said is what i would go with it, i never heard of cure being cooked out [​IMG]
     
  5. hillbilly jim

    hillbilly jim Meat Mopper

    ​So, if I put any pre-cooked sausage in a 200* cabinet with smoke and bring it to 145* IT, would I be I good?
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Pre cooked is already cooked. Your safe so your just wanting some smoke?

    Put just smoke to it at around 160-170. your IT has already been met when it was cooked. Anything higher then your just cooking it again.
     
  7. smokeymose

    smokeymose Master of the Pit

    I read somewhere (maybe another site) sometime ago about cure "flashing out" after a certain temp and kind of took it for granted, nepas.

    I'll take your word on it, though, as always :)

    Dan
     
  8. hillbilly jim

    hillbilly jim Meat Mopper

    Got it. Thank you, Sir!
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    This is how we all learn. Been at this for 30+ years and i still learn new things.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    YW
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Treat the precooked sausage like any Meat you would reheat. Use heat and get it hot and you are good to go...JJ
     

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