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Smoked Pork Sausage Appetizer

post #1 of 10
Thread Starter 

June 4, 2013:

Took 3, 1-lb tubes of bulk sausage, rolled them each out to about 2 inch in diameter and (using parchment paper) I applied a liberal amount of Jeff’s Rub and twisted the ends of parchment paper to keep closed then pinned the ends with close pins to secure. Remove from parchment paper and smoke with you favorite wood at 225-235 or so until the internal temp gets to 165 degrees. Remove from smoker to rest for 15-20 minutes then slice and serve warm or at room temp.

 

Smoker is at 180 degrees on built-in thermo (it runs about 50 degrees low) which should be about 225-235 degrees. Inserted digital thermo probe and set desired internal temp, then I almost forgot to insert the oven thermo so I could check the cooker temps at the rack.

You can use any flavor / brand of sausage you like. For the smoke I used Hickory as the sausage was the mild Maple flavor and I thought I needed a stronger smoke.

 

Rolled out ready for rub.

 

Rub applied

 

Ready for a cool overnight nap in the cold box

 

Just loaded in the cooker.... forgot to add the oven thermo before loadng.

 

Cooker temp at loading Reads 180 (that makes it 225-230 with the difference in thermos)

 

Out for a rest then to the cold box for some of them

 

Ready for the wife's ladies club tonight

 

 

post #2 of 10

Jon

 that looks great.

Happy smoken.

David

post #3 of 10

Looks like a good treat!

 

Kat

post #4 of 10
Looks great from here! Nice job!

Red
post #5 of 10

Looks yummy and a great idea!

post #6 of 10
Jon, those look fantastic! Just one question though. I've read about all kinds of issue smoking sausage that doesn't have cure in it because of illness. Some very serious. Did the sausage you use have cure in it? If so how did you know? I wanted to smoke some Italian sausages that the local grocery store makes fresh and I asked them if they used cure in the mix and they had no idea!!! I was shocked! They gave me a package they use for the sausage mix and I couldn't tell much. It was more or less a ingredient spice list. Any help would be appreciated.

Thanks,
Scott
post #7 of 10
Quote:
Originally Posted by hillbillyrkstr View Post

Jon, those look fantastic! Just one question though. I've read about all kinds of issue smoking sausage that doesn't have cure in it because of illness. Some very serious. Did the sausage you use have cure in it? If so how did you know? I wanted to smoke some Italian sausages that the local grocery store makes fresh and I asked them if they used cure in the mix and they had no idea!!! I was shocked! They gave me a package they use for the sausage mix and I couldn't tell much. It was more or less a ingredient spice list. Any help would be appreciated.

Thanks,
Scott

Scott,

 

This particular procedure wouldn't require cure, because he hot smoked the sausage and cooked them to an IT of 165. Had he cold smoked them slowly where the IT wouldn't hit 140* in 4 hours then cure would be needed.

post #8 of 10

yeahthat.gif   I have smoked plenty of sausage without cure - just make sure you hot smoke it & get your IT over 140 in 4 hours or less. This is no problem with the small size of most sausages & they are great smoked!  drool.gif  Feel free to post pics when you smoke some  smile.gif

post #9 of 10
Thanks everyone for learning me on sausage smoking! I smoked some ABTs a few months back that i stuffed with sausage and then read about the sausage spores and my heart sunk into my stomach! Scared the bleep outta me! Lol! I smoked them at 225 with some ribs ans they were done in under two hours. They were tasty as could be so I'm glad to know I can make more!

Thanks again everyone,
Scott
post #10 of 10
Thread Starter 

To my knowledge it does not Scott. I smoked it until I had an internal temp that said it was done (about 160). I bought the bulk sausage at the super market (W-Mart).  You should not have a problem if your internal temp is to your liking for doneness.  Enjoy your smoked labor.    icon_lol.gif    Jon

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