Smoking Fresh Sausage

3 hours @ 140°

Be careful, the smoke cops may be along soon to tell you that you will die if you smoke sausage like this

cnl, morning.... Glad to see you are using cure... Is it cure #1 ??    Generally, smoking time, for me, varies with type of wood... strong wood an hour or two..... mild, 2-8 hours....  I smoke links starting at 110 ish then raise the temp to 160 and continue until the internal temp ( IT ) is 155-160....    Keeping the temp lower keeps the fat from melting inside the link....   One other alternative to finish the cooking process, is to steam or poach the links to a final IT once enough smoke has been applied.....  saves on smoker time.... Dave