I think I read almost every thread on smoking sausage on this forum. I guess I am being very careful using cure #1. I have made a lot of Italian and other type sausage but never smoked any. I will be making some italian(35mm casings)sausage next week and would like to hot smoke it. I may use my Brinkman smoker/grill or a new masterbuilt 40"(still deciding if I want to invest in it).Here is my "plan", your advice is would be greatly appreciated.
1. Cube and season meat,let sit in refrigerator overnight.
2. Add cure #1 at the rate of 1/4 tea per pound of meat.
3. Processes and stuff casings.
4. Hang dry about hour+
5. smoke 140 for 1 hour
6. 150 for 1 hour
7. 170 for 2-3 hours until internal temp is 155-160