Sausage smoking temperature??
- Thread starter jhud
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Personally I start out with my smoker around 120-130 degrees and put my sausage in for an hour or so with no smoke to dry out a bit. Then I smoke at 130-150 (that's just how much my MES fluctuates) for about 2-4 hours(depending on the size of the sausage). Then I finish by poaching them I water about 165 degrees until the sausage reaches an internal temp of 155 or so. This I just a baseline for how I do my snack stics. There are many ways of doing it this is just my method. I hope it helps. There will be others on here to offer advise as well.
fagesbp
Smoking Fanatic
If you go to 170 IT on your sausage, the fat will render and you'll be left with dry crumbly sausage. I always go to 152. I start at 130 for an hour then 150 for an hour then 170 smoker temp til they are 152 IT. That usually takes me about 4 or 5 hours total. Then into a cold water bath til they are cooled to stop the cooking and keep them from shrinking and getting wrinkly. Then I hang to bloom for a few hours. That's mainly for color and to dry before packaging.
couger78
Smoking Fanatic
For fresh sausages (those without CURE added), best to 'cook' them (at 190°+), versus attempting to smoke. Warm smoke temperatures lie within the The Danger Zone (40-140° F), which is the range of temperatures where all bacteria grow very fast.
IF you are attempting to smoke sausages WITH the proper amount of cure, you can start at lower temp (120-130°) for a hour or so to dry them before applying smoke. Alternatively, you can fan-dry them at room temp an hour before placing them in the smoker.
Next step is to raise the temps gradually (140-160°) over the next several hours applying smoke, capping out at 170-180°—much higher than this (190°+) and you'll begin to render fat from the sausages. Sausages are ready when an internal temp is 154°, Some pull it at 152° & let residual heat carry it to the desired temp.
Kevin
Here's another Meat Safety Chart:
Last edited:
Biggy1
Meat Mopper
couger78
Smoking Fanatic
That’s what I typically have done. This will remove any excess moisture and allow the smoke to permeate with better results. At least this has been my experience.
Biggy1
Meat Mopper
pineywoods
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Are you smoking sausage you made or sausage you bought from the store. Makes a huge difference in how you smoke them
Biggy1
Meat Mopper
- May 12, 2011
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