Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)
- Thread starter big bad rog
- Start date
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7165dave
Newbie
Whats the difference between Hot Smoked and Cold Smoked?Just make sure the fresh sausage is hot smoked.
Dave
Cold smoking is done at very low temps 160F or below often used for cured sausage and bacons. Hot smoke is your traditional at or above 200 F and you should have the fresh sausage at or above 140F in 4hrs or less. Finish temp on the sausage should be if I remember correctly 160-165 F. internal. I suggest you go to the sausage forum to confirm these temps.
jetsknicks1
Smoking Fanatic
That looks great. I have a question on checking the temp on the sausage. Don't you lose alot of the juices by peircing the skin? Also, what kind of wood did you use?Thanks for the support guys! All the food is done and it was delicious
I checked the sausage at 165. I wanted to cook it more - I like my sausage more well done.
I checked again at 175 and decided to let it go to 185.
Pulled at 185. The casing was to my liking but the meat was a little overcooked to my taste,
Next time I'm going to pull at 175.
Not only did I like it, but my wife did too. That's good news for a few reasons, which I'm sure you can all understand.
Now onto some leftover pecan pie for dessert.
I lost very little juice, really, only pierced 3 times. I don't think I lost that much.
My wood of choice is hickory - I really think it gives it that classic bbq flavor.
My wood of choice is hickory - I really think it gives it that classic bbq flavor.
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