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Done Temps?

post #1 of 3
Thread Starter 

Just a quick few questions -

1.  For smoked sausages not precooked what is considered done temps?

Do you use a temp probe to check? I generally try to have a "no puncture policy" if I can help it..but will do whatever is necessary to cook safe.

 

2. Time/Temps to run at?  suggestions as I know things vary...

post #2 of 3

They do not take long. Usually I look for an IT of 160º and some wrinkling of the skin. Standard 225 to 250 smoking temps will work.

post #3 of 3
Quote:
Originally Posted by generalee View Post

Just a quick few questions -
1.  For smoked sausages not precooked what is considered done temps?
Do you use a temp probe to check? I generally try to have a "no puncture policy" if I can help it..but will do whatever is necessary to cook safe.

2. Time/Temps to run at?  suggestions as I know things vary...


I usually smoke my sausage, beef sticks etc. at 150-160 so they don't fat out.... It will take up to 24 hours for them to get to temp... or I steam them in a pan with a rack to 150-165, depending on whether I'm making beef/pork or chicken...
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