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Question for Sausage smokers

post #1 of 8
Thread Starter 
When you smoke your sausages, do you smoke them until they are totally cooked (165 degrees), cold smoke or something in between? I had seen some pics on this site where someone had done a 4-5 hour smoke, but they did not look fully cooked. I remember growing up and having smoke sausage that was partially cooked in the smoking process, but you had to cook before eating.
post #2 of 8

sausage making

it depends on what kind of sausauge your making but anything that is cold smoked has insta-cure or a presevative in itif your interested in making sausage i recommend great sausage recipes and meat curing by rytek kutas by far the bible in sausage making
post #3 of 8
yeah that^^^

it all depends on the kind of sausage i want....

yesterday i did some breakfast sausages, hot smoked them and turned them into little smokies...ready to eat off the smoker
post #4 of 8
This is just a Jimmy Dean Itallian sausage and it was the grub!! I let it get all the way done!!!
post #5 of 8
mcoppin -

It kind of depends on what it is. If I'm eatting it soon I cook it all the way, if it's pork I cook it all the way or freeze it as soon as it's cool.

Beef I lightly smoke and age in the fridge.

Anything in particular you have in mind?
post #6 of 8
gypc that looks great. Thanks for sharing.

It does depend on what kind of sausage you are making whether or not you finish it up or not.

I have done it both ways and it just depends
post #7 of 8
The one time i made smoked pork kielbasa i smoked it until it was cooked and then froze it once it was cool. I kind of had no choice because the only smoking apperatus i had was my propane grill. Somehow i managed a mostly cold smoke for 5 hours on it by smoking indirectly and using flame only to get the chip packets going.

Smoking sausages should never be that stressful!
post #8 of 8
there is a difference between sausages--

do not have cure in them--
can be SMOKE COOKED indirectly on grill ,like a weber kettle..

romanian jewish beef
hungarian debricci
these have cure in them...
these are SMOKED

THIS IS HOW I DO IT--this may not be right for the purists
cure helps keep sausage meat safe since the first 2 hours
or so should be at 130/160 f air heat in smoker--
then bump to 185f air heat for 2 hrs or so in smoker
--then finish to 155f internal of sausage.
these should be cooked to 168f before eating.
or put in freezer

as d j debi suggests--read schmidling--you will learn something..
semi dry needs a little more attentionPDT_Armataz_01_32.gif
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