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post #1 of 3
Thread Starter 

My brother-in-law makes fresh sausage from fresh hogs. He uses cassings and grinds and stuffs his self. At what temp and how long should I smoke in an electric smoker.I have a masterbuilt digital smoker and live in NE North Carolina.

post #2 of 3

Roy, if you're thinking of fresh sausage without cure you won't be able to cold smoke it.  You'll want to start out at 200 degrees or higher for safety's sake.



post #3 of 3
Thread Starter 

Thanks LanceR

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