Fresh sausage cooked then smoked

avmott

Newbie

Original poster

Mar 10, 2013

11

10

Ames, Iowa

• Mar 10, 2013

• #1

Hello I am new to the site,  I have been smoking for a few years now but just starting making my own sausage.  I have some that is fresh with no cure added.  I didn't know if anyone has an idea or heard of a way to cook the sausage then smoke it?  The next batch I make will have cure added so I don't have to worry about getting anyone sick.

AVMott

 

chef jimmyj

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May 12, 2011

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• Mar 10, 2013

• #2

Welcome to the SMF Family...You can Smoke them from Raw but you need to Hot Smoke. Set the Smoker to 225+*F.  It will take about 2-3 hours to get to an IT of 165*F then you will be good to go and perfectly safe. Once you add Cure then you can go 130 to 170*F to let a nice low and slow smokey sausage. Please stop over at Roll Call and give us some info about you, location, experience and equipment. Thanks...JJ

 

kathrynn

Legendary Pitmaster

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Jun 13, 2012

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Madison, AL

• Mar 10, 2013

• #3

!  The guys here in the Sausage area will get you fixed up pronto.

Would you mind stepping over to Roll Call and introducing yourself?

http://www.smokingmeatforums.com/f/133/roll-call

Kat

 

BGKYSmoker

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Rineyville, KY

• Mar 10, 2013

• #4

Just start it at 180 or above with smoke, It will pick smoke up fast.