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First time sausage question

post #1 of 6
Thread Starter 

Greetings guys, 

 

I want to try my hand at smoking sausage, but don't at this time, want to get into the stuffing and all that.  The local grocery store has a meat counter where they sell pre stuffed sausages.  What are your thoughts on using them as a trial run?  My son and I like them, but nobody else does, so it would be on a very small scale.   Any input on temps, times, wood choices would be great as well.  Just want to see what I can do with it.  

 

Thanks in advance.  

 

Dino 

post #2 of 6
Quote:
Originally Posted by redrocker65200 View Post
 

Greetings guys, 

 

I want to try my hand at smoking sausage, but don't at this time, want to get into the stuffing and all that.  The local grocery store has a meat counter where they sell pre stuffed sausages.  What are your thoughts on using them as a trial run?  My son and I like them, but nobody else does, so it would be on a very small scale.   Any input on temps, times, wood choices would be great as well.  Just want to see what I can do with it.  

 

Thanks in advance.  

 

Dino 

Dino You would have to find out if.they have cure #1 in the meat. If they do not have cure you can hot smoke them at 225* till they are done.

Richie

post #3 of 6
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Dino You would have to find out if.they have cure #1 in the meat. If they do not have cure you can hot smoke them at 225* till they are done.

Richie

Perfect, that is what I was planning on doing anyway to start with.   Is there a temp I should be shooting for as well?  My thought is just to try 4 or so pre stuffed to see what I have and go from there.  

post #4 of 6
Quote:
Originally Posted by redrocker65200 View Post
 

Perfect, that is what I was planning on doing anyway to start with.   Is there a temp I should be shooting for as well?  My thought is just to try 4 or so pre stuffed to see what I have and go from there.  

Go by the chart for the temp,for the type meat in the sausage

 

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index

post #5 of 6
165` (internal temp) is the general rule on any ground meat WITHOUT cure #1 ...
post #6 of 6
Thread Starter 

Perfect, thanks guys.  Might throw a couple in the smoker for lunch one day.  Might be a bit more work than needed, but I really want to give it a try and see what happens.  

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