I'd like to smoke some pre-cooked sausage for nibbling with cheese and crackers.
Hot smoke or cold smoke?
If hot, what IT should I take it to?
Good question, Hillbilly.
If it's pre-cooked, any cure has probably cooked out and it may not be safe to let it cold smoke for 3 or 4 hours. I don't know. If you hot smoke you may end up having overcooked sausage....
I'd be curious to find out.
(BTW I like your signature. I worked for Trane Co. in Terre Haute in the '70s and that's one of the few things that stuck with me. Try explaining that to most people!)
So, if I put any pre-cooked sausage in a 200* cabinet with smoke and bring it to 145* IT, would I be I good?
Pre cooked is already cooked. Your safe so your just wanting some smoke?
Put just smoke to it at around 160-170. your IT has already been met when it was cooked. Anything higher then your just cooking it again.
I read somewhere (maybe another site) sometime ago about cure "flashing out" after a certain temp and kind of took it for granted, nepas.
I'll take your word on it, though, as always :-)
Got it. Thank you, Sir!
This is how we all learn. Been at this for 30+ years and i still learn new things.