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Average Smoke time for Sausage

post #1 of 5
Thread Starter 

I am trying to make smoked Kielbasa sausage. I has been on the MES40 since 12:00 pm today and now it is 8:45 pm and is still only 145 Deg  IT.??????????????? :th_crybaby2:

post #2 of 5
What is the temp of the smoker?

When I am doing it I usually go over several hours. I start the smoker at 100 then increase every hour by 10 degrees until I get to 170 then I wait for the sausage to rise. Depending on how thick the sausage is it can take 10+ hours.

Pictures?
post #3 of 5
Thread Starter 

I have 2 more degrees I put a good thermometer in the top of the MES40 and it was about 12deg off I bumped it to 183 and thigs are looking much better. the sausage casings are I belive 35mm. Will take pics shortly and post.

post #4 of 5
Thread Starter 

Casings a bit tough but they taste good. Think they cooked to long. :beercheer:

But the cut is there in the middle.

post #5 of 5
They look good.

What kind of casings did you use? Dry Packed?

Also did you put them into a water bath when done?

Also let them bloom over night and try them tomorrow. They will be much better.
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