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How long to smoke sausages?

post #1 of 7
Thread Starter 

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! 

post #2 of 7
Thread Starter 

Oh and I was going to do them at 225F.

post #3 of 7
Thread Starter 
Im thinking about doing some ribs and sausages tomorrow. I want to do them at the same time. How long would sausages take and what IT should I take them to? Thanks.
post #4 of 7

Fresh sausage... about 2 hrs, maybe a bit less. 165 IT.

post #5 of 7

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!

post #6 of 7
Fresh sausage doesn't take long. You need to get it to a min. iT of 156.

If you are doing summer sausage, snack sticks, etc then Crazy Moons method applies.
post #7 of 7
Thread Starter 
Guys quick help please!!! Do I use the 3/4 or 1 inch stuffer tube for hog casings which are 32mm??? TY!
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