SAUSAGE - smoked and then frozen

Discussion in 'Sausage' started by tgk24w, Nov 29, 2006.

  1. tgk24w

    tgk24w Newbie

    HEY guys I need to get an answer, I have read every post I can find and am still a little more confused that when I started.

    I am fixing to mix som HOG and Venison and make some sausage.
    I plan on smoking the sausage in my smokehouse for about 3 hours and then freezing for latter usage.

    Is the is ok.
    What temps to smoke at.

    I also need good jalepeno sausage recipe (not to hot please)
  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    if you are hot smoke cooking---
    you need to take to internal temp of 155f on hog sausage ..
    maybe and i say maybe wild game should go 5 f hotter

    if you are cold smoking---
    and i think that takes a lot more than 4 hrs.
    i really dont know....
  3. newt

    newt Newbie

    If your going to smoke it don't forget to cure it.
    If your making fresh and freezing no cure is needed

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