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Smoking Questions

post #1 of 11
Thread Starter 
OK.. So I get store bought Itailin suasage ( I know, shame on me) and when I smoke it to an IT of 160 the skin is so damn hard to bite threw. Is there any way to rectify this problem ? Cold smoke (there lies a problem, yet to build a cold smoker) first and then GRILL it ? If so how long can I cold smoke "safely" ? Any help would sure be appreciated... Thx y'all
post #2 of 11

In order to know how long you can safely smoke it you would need to know if there was cure in the sausage. If you are buying it at the store and its a raw sausage then I would assume there wouldn't be any cure in it and in that case you would need to follow the 40-140 rule to make sure that the meat is safe to eat.

post #3 of 11

What temp are you smoking the sausage at when you experience the tough casings?

post #4 of 11

I would assume these are pork? Try taking them to 145?

post #5 of 11

Is the sausage like johnsonville italian sausage links...italian sausage.png

 

I wouold hot smoke these

post #6 of 11

You can't cold smoke fresh sausage without a cure in it . You may want to try smoking them at a higher temp, since they are essentially ground pork they need to go to 160 to be safe. I would smoke them on your smoker just like you did the beer can chicken at the Gathering & see how the skin comes out.

post #7 of 11

Here is some good reading I found using the handy dandy search tool...

 

I am still thinking of the ham you cooked...mmmmmmm  it was gooood!

 

http://www.smokingmeatforums.com/search.php?search=smoking+store+bought+sausage

 

  Craig

post #8 of 11

X2 on Al.

 

Good luck and good smoking.

post #9 of 11
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Is the sausage like johnsonville italian sausage links...307x221px-LL-794303c1_italiansausage.png

I wouold hot smoke these

Yes, Those are exactly what I'm talking about
Quote:
Originally Posted by SmokinAl View Post

You can't cold smoke fresh sausage without a cure in it . You may want to try smoking them at a higher temp, since they are essentially ground pork they need to go to 160 to be safe. I would smoke them on your smoker just like you did the beer can chicken at the Gathering & see how the skin comes out.

"DUHHHHHHH ME" forgot all about the cure deal... Al, thats the way I did them... a little hotter (275`) to an IT of 160
Quote:
Originally Posted by fpnmf View Post

Here is some good reading I found using the handy dandy search tool...

I am still thinking of the ham you cooked...mmmmmmm  it was gooood!

http://www.smokingmeatforums.com/search.php?search=smoking+store+bought+sausage

  Craig

Craig... We just finished up the summer sausage last night that you gave us.. NOW THAT WAS YUUUMMMMMM.. i read threw some of those threads and seen one feller said the same thing as me... "Shoe Leather"...

Thansk for reply'n y'all... I'll give them another try and If they come out tuff again... I'll just resort to grilling
post #10 of 11

those are my wifes favorite sausage 

easy fix to your question

I soak them in a ziplock overnight in apple juice them smoke them for about a couple hours til you get about 160 -170 and then they come out perfect

sometimes for heat i add a good squirt of chili sauce (from the chinese market) to the juice!

post #11 of 11
Thread Starter 
Quote:
Originally Posted by miamirick View Post

those are my wifes favorite sausage 
easy fix to your question
I soak them in a ziplock overnight in apple juice them smoke them for about a couple hours til you get about 160 -170 and then they come out perfect
sometimes for heat i add a good squirt of chili sauce (from the chinese market) to the juice!

HHMMMMM may have to try that one.. Thx Rick
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