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How long to get to 155 degrees

post #1 of 6
Thread Starter 

How long does it typically take for you to get your sausage to 155 degrees. I start at smoker temp of 120 to dry and smoke for 3 hours then to 170 degrees to cook 25 lbs sausage. It takes me minimum 8 hrs. Is there a way to do it quicker without the fat rendering. I'm in no hurry to get it done, just wondering if this is normal.

post #2 of 6

Try bumping it just 10 degrees every couple of hours. It won't get done quicker, but may render a lot less fat.

post #3 of 6

Like Al mentioned I bump mine 10 degrees about every hour till I get to 170° but a lot depends on the size of the smoker and the amount of meat in it, and also the size of casing you used and of course the flavor you're looking for.

it's not unusual for a 32-36 sausage to take 8 hours like you mentioned. Ive done 19mm sticks slow that have gone that long trying to dry them out with out rendering any fat

post #4 of 6

Are you adding chips/smoking all this time?.  Thanks

post #5 of 6

Are you using electric?


Next time try using a smaller load in your smoker and see what happens?


You do not have to apply smoke the entire time during a smoke. I have read members suggesting that smoke is only absorbed for the first 3 or 4 hours of a smoke.  Not so sure I agree or disagree with that but I would think at some point if smoking that long you coud oversmoke, you just need the heat.  Good luck

post #6 of 6

I agree with the 10˚ or so every hour, until you get to about 170˚ or 180˚ ---enough to finish it at 155˚ or 160˚.


As for over-smoking---So far the only over-smoking there is in my book is too heavy smoke.


I could light smoke it for 6 hours to 40 hours, and never get too much smoke. MMMMMMM----Smoke!!!!!


I'm usually satisfied with 8 to 12 hours of smoke.




My 2¢



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