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pre-cooked and uncooked store bought (packaged) sausage smoking Instructions

post #1 of 6
Thread Starter 

I have been looking for smoking instructions for cooking pre-cooked and uncooked store bought (packaged) sausage.

 

I have the MES 30" (Used twice so far) and I will be using the A-MAZE-N SMOKER MAZE ( which I have not used yet) and apple pettets.

 

Today I would like to smoke some sausage and I have 3 types of sausage. Is it worth smoking the pre-cooked sausage?

 

My intention is to rub with EVO then with Dizzy Pig Dizzy Dust. I assume the cook time for the pre-cooked sausage would be a lot shorter?

 

Any one have temps and approx. cooking times so I can use for todays smoke and reference in the future?

 

 

The sausage I have are below:

 

Mild Italian sausage uncooked

 

Andouille Chicken sausage pre-cooked

 

Kielbasa pre-cooked

 

 

 

Best Regards,

 

Nomadtech

post #2 of 6

smoke away on the pre cooked sausage since they are already cooked you are just warming them up

 

  I would smoke around 225 and you should be fine

 

On the uncooked one you just want to cook it to IT of 140 within 4 hrs and at 225 it will not take very long

 

Good luck and let us know and remember worthless.gif

 

A full smoker is a happy smoker

 

DS

post #3 of 6
Thread Starter 


Thank you DS,

 

Your recommendation worked great and the sausages turned out really good. The only problem is I think I put too much rub on but it is a learning experience. I didn't think about pictures at the time but I will get in the habit of taking them. I think I am going to try a pork butt over the holiday weekend.

 

 

Thanks again,

 

Nomadtech

post #4 of 6

Glad they turned ok for you, ya the rub can be tricky on a sausage but something like a pork butt, you wouldn't have a problem.

 

Happy 4th 

 

A full smoker is a happy smoker

 

DS
 

post #5 of 6

I never thought about smoking store bought sausage.  How does the smoke penetrate the casings?

post #6 of 6
Quote:
Originally Posted by mummel View Post
 

I never thought about smoking store bought sausage.  How does the smoke penetrate the casings?

Just like it would if you were making snack sticks or any other homemade sausages - fibours casings are a little thicker and usually have small holes in them so the smoke can penetrate them. When you do homemade sausages you hang them at room temp or in a smoker (just heat) to dry them for an hr or two then add your smoke it will adhere to the casings. 

 

DS 

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