or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Questions on smoking sausage
New Posts  All Forums:Forum Nav:

Questions on smoking sausage

post #1 of 11
Thread Starter 

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?

 

Thanks, guys!

post #2 of 11

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.

 

Dan

 

(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!)

post #3 of 11

Any Precooked food should be reheated until Hot. Cured sausage like Kielbasa, an IT of 145 is fine. Fresh Sausages like Brats you should reheat/smoke to 165...JJ 

post #4 of 11

What JJ said is what i would go with it, i never heard of cure being cooked out th_dunno-1[1].gif

post #5 of 11
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Any Precooked food should be reheated until Hot. Cured sausage like Kielbasa, an IT of 145 is fine. Fresh Sausages like Brats you should reheat/smoke to 165...JJ 


​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?

post #6 of 11
Quote:
Originally Posted by Hillbilly Jim View Post
 


​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.

post #7 of 11
Quote:
Originally Posted by nepas View Post
 

What JJ said is what i would go with it, i never heard of cure being cooked out th_dunno-1[1].gif


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 :-)

 

Dan

post #8 of 11
Thread Starter 
Quote:
Originally Posted by nepas View Post
 


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.


Got it. Thank you, Sir!

post #9 of 11
Quote:
Originally Posted by SmokeyMose View Post
 


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 :-)

 

Dan


This is how we all learn. Been at this for 30+ years and i still learn new things.

post #10 of 11
Quote:
Originally Posted by Hillbilly Jim View Post
 


Got it. Thank you, Sir!


YW

post #11 of 11

Treat the precooked sausage like any Meat you would reheat. Use heat and get it hot and you are good to go...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Questions on smoking sausage