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Poaching then smoking

post #1 of 5
Thread Starter 

Hi Everyone,

I have been reading all information on the website and want to thank you in advance for all of the tips given.

I had a pig butchered this year.  I did not have the rope sausage or hams cured.  I planned to cure the hams myself. I wanted to ask that if I poached the rope sausage until the temperature reached 165 degrees,could I then smoke it for smoke flavor.  I understand about the fat rendering, but also know I need to get the temperature up to kill bacteria.  

Also, how long should I poach the sausage once it reaches 165 degrees?  I have a cold smoker as well. Could I just use it for the smoking process?

 

I have an electric Masterbuilt Sportsman smoker. It was a birthday and Christmas gift.  I use it at least once a week.

 

Thanks so much.

post #2 of 5
If you poach then smoke I think you'd probably end up disappointed. My recommendation would be to just hot smoke the sausage on a meal by meal basis. This would make it so you don't worry about time in the danger zone.
post #3 of 5
Thread Starter 

Ok Thanks so much!

post #4 of 5

If you find that you don't get as much smoke flavour as you were hoping for then you could always add an AMNTS tube of pellets in there as well.

post #5 of 5

First thing is don't take the sausage IT to 165 or you may end up with a fat out.

 

Take the IT to 148 and hot water finish (water not to exceed 168*) meat IT of 150, dunk them in cold water for less than a min then hang to cool, they will IT to 152 by themselves. This works for me when i am running out of day light, your results may vary.

 

Keep in mind slim jim will IT faster in the water than chubs will. Larger the diameter of the casings, longer in the hot water, stir the chubs or sticks in the water to keep the water from getting to hot in one place. I use an induction top so i can keep the temps steady.

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