- Dec 8, 2014
- 33
- 10
I apologize in advance because im sure this is asked alot but i was looking through tons of posts and searched but couldnt find a direct answer. Also the cured and uncured botulism thing kinda has me confused.
Im new to smoking and so far have only done baby backs, chicken thighs and burgers, which were all great by the way.
But im thinking of doing sausage tomorrow or saturday and i have a few questions.
Im not gonna use homemade sausage or anything, it will be store bought sweet and hot premio sausage. What temperature do i smoke it at and for about how long? Do i have to worry about that 40-140 temp period i keep reading about? Also does the kind of sausage im gonna use take on smoke? Also does the casing come out soft like when cooked all day in a crockpot or is it snappy? Ive only grilled and crockpotted sausage before...
Sorry if this is a stupid question but like i said i couldnt find a direct answer after scrolling through alot of threads, it seems like alot of people use homemade sausage and i was a bit confused and dont wanna get anyone sick.
Im new to smoking and so far have only done baby backs, chicken thighs and burgers, which were all great by the way.
But im thinking of doing sausage tomorrow or saturday and i have a few questions.
Im not gonna use homemade sausage or anything, it will be store bought sweet and hot premio sausage. What temperature do i smoke it at and for about how long? Do i have to worry about that 40-140 temp period i keep reading about? Also does the kind of sausage im gonna use take on smoke? Also does the casing come out soft like when cooked all day in a crockpot or is it snappy? Ive only grilled and crockpotted sausage before...
Sorry if this is a stupid question but like i said i couldnt find a direct answer after scrolling through alot of threads, it seems like alot of people use homemade sausage and i was a bit confused and dont wanna get anyone sick.
