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Another noob question

post #1 of 16
Thread Starter 
Been playing around with my new smoker, trying different things and I'd like to try some sausage today. I'm not making my own (never have) and was looking for some grocery store guidance. Can I just use the fresh Italian sausage they make? What about pre packaged brats, kielbasa or polish sausage? Will these things work?

Thanks.
post #2 of 16

All of those will work, fresh is best for the smoker, at least I think so. Give them a try and see what you like...

post #3 of 16
Thread Starter 
Quote:
Originally Posted by Shoebe View Post

All of those will work, fresh is best for the smoker, at least I think so. Give them a try and see what you like...
Thanks. I didn't get a chance to do them the other day but I'm heading to Fresh Market today to pick up a couple different kinds to give them a shot.
post #4 of 16

In order to smoke sausage that's raw they need cure added, something that's done prior to stuffing. The cure kills the bacteria while smoking at lower temps for a prolonged period of time.

post #5 of 16

This is the first post that I have seen  from you so first let me say  :welcome1: to SMF. Most sausage from the markets especially flavored sausage already has cure in then and most contain salt so you should be safe just take to a good IT.

post #6 of 16
Quote:
Originally Posted by HalfSmoked View Post
 

This is the first post that I have seen  from you so first let me say  :welcome1: to SMF. Most sausage from the markets especially flavored sausage already has cure in then and most contain salt so you should be safe just take to a good IT.

I disagree with the comment that the cures already in them, I learned most of my sausage making from a neighborhood friend who was a butcher for 40 years. The only sausage he told me to put cure in was summer sausage, snack sticks, jerky etc if I planned on smoking it. I've made fresh brats, italians, polish and a variety of other fresh sausage and none of them have cure in them.

post #7 of 16
I agree, I don't think most store bought sausages have cure added. If you plan to "cook" them in your smoker at a higher temp, 200-225 or higher, you'll be fine. If you plan to smoke them at a low temp you need to make sure they have cure added to them.
post #8 of 16
Thread Starter 
Thanks guys. I picked up some fresh turkey wine and garlic and fresh brats (just two of each since this will be a test run). I'm going to hot smoke them at about 250. I'm guessing it won't take more than a couple hours but won't checking the IT cause the sausages to dry out? I'm also thinking the IT should be 165, is that about right?
post #9 of 16
Quote:
Originally Posted by Jetsknicks1 View Post

Thanks guys. I picked up some fresh turkey wine and garlic and fresh brats (just two of each since this will be a test run). I'm going to hot smoke them at about 250. I'm guessing it won't take more than a couple hours but won't checking the IT cause the sausages to dry out? I'm also thinking the IT should be 165, is that about right?

160 is the USDA recommended temp.

 

I'd put a probe in at about 45 minutes and leave it in until the brats are done.

post #10 of 16
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

160 is the USDA recommended temp.

I'd put a probe in at about 45 minutes and leave it in until the brats are done.
Thanks Cranky. I don't have a probe, I have a digital thermometer. From past experience I know that it reads correctly but I'm guessing I don't want to leave it in the smoker. I'm thinking I'll check the temp on the brats after about an hour and go from there.
post #11 of 16

Sorry guys but if you buy sausage from places like Costco, Sam's Club, and Wal-Mart they do have a preserving agent added unless so state no preserving added. If you are as I under stand it your making your own fresh sausage it probably won't however a lot of bought cure mixes do contain preservant so read the labels.

post #12 of 16
Quote:
Originally Posted by HalfSmoked View Post
 

Sorry guys but if you buy sausage from places like Costco, Sam's Club, and Wal-Mart they do have a preserving agent added unless so state no preserving added. If you are as I under stand it your making your own fresh sausage it probably won't however a lot of bought cure mixes do contain preservant so read the labels.

Costco, Sams, and other big box stores don't make their sausages, they buy them from a supplier, and yes they will have a cure in them.  The OP is referring to sausages that are made at the store he buys at.  Chances are, if they are declaring them as fresh sausages, they won't have a cure.

 

Also, most off the shelf sausage mixes DO come WITH a cure, but it's not all mixed together.  You have to add the cure that comes in a separate packet.  The reason for this is that not all folks want to make 10 pounds at one time, or they don't want to add cure...

post #13 of 16
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Costco, Sams, and other big box stores don't make their sausages, they buy them from a supplier, and yes they will have a cure in them.  The OP is referring to sausages that are made at the store he buys at.  Chances are, if they are declaring them as fresh sausages, they won't have a cure.

Also, most off the shelf sausage mixes DO come WITH a cure, but it's not all mixed together.  You have to add the cure that comes in a separate packet.  The reason for this is that not all folks want to make 10 pounds at one time, or they don't want to add cure...
You're correct Cranky, I purchased fresh made sausage from the Fresh Market. I just put them on and will cook them between 225-250.
post #14 of 16
Quote:
Originally Posted by Jetsknicks1 View Post


You're correct Cranky, I purchased fresh made sausage from the Fresh Market. I just put them on and will cook them between 225-250.

Let us know how it goes!

 

Another thing to keep in mind when buying sausages; even if is says naturally cured, or no nitrites/nitrates added, there will probably be an ingredient called "celery juice", or "celery powder"...  Celery is high in nitrite, and it's used to "impress" folks into thinking they are going nitrite free...

post #15 of 16
Thread Starter 
Turkey sausage and brats from Fresh Market. About an hour and a half between 225-250 till IT reached 160. I liked the brats better than the turkey but overall, I was pretty pleased with my first effort.

post #16 of 16
Quote:
Originally Posted by Jetsknicks1 View Post

Turkey sausage and brats from Fresh Market. About an hour and a half between 225-250 till IT reached 160. I liked the brats better than the turkey but overall, I was pretty pleased with my first effort.


As long as you're happy, you've succeeded! Keep up the good work!

Points for the determination!
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