They will be in regular hog casings. Take them to 150F (pork and beef combo, freshly ground)??? How long would the smoke be? TY guys. Looking forward to it!
How long to smoke sausages?
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M, for the sausage start at 120-130 with NO smoke for an hour with the vents wide open. This allows the sausage to dry then smoke for two hours plus while bumping up your temp 10 degrees every hour. Don't go over 180 in temp or your fat will render out of the sausage. internal temp of 160-165 will do ya. You MUST add cure to prevent botulism or some other nasties from growing in your product!