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Smoked Sausage Help Needed

post #1 of 9
Thread Starter 
We recently lost our local meat processor. We have been making our own pork sausage for several years, but always had it commercially smoked. Now this is not an option. I have messed around a little with ribs, chicken, and fish. If anyone has any helpful suggestions with smoking cased sausage, I would greatly appreciate it. Thanks in advance and HAPPY SMOKIN"
post #2 of 9
Hello Safety1 - I smoke sausages all the time - they're just beter that way.

Fresh sausages - smoke them at about 90 to 100 degrees for about 4 hours if you want to keep them raw "Assuming" you've use a cure (i.e. Prague powder #1, instacure, Tenderquick etc.)


For pre-cooked sausages smoke at about 160 to 185 for 4 hours
at this temperature you don't need a cure
post #3 of 9
Thread Starter 

Thanks for the help

Thanks for the assistance. That is what I was looking for.
post #4 of 9

smokin cased sausage

call a company called the sausage soure ask for rick. he the person i deal with all my smokin needs. # 1-800-978-5465. he also has a web site. he is great when it come to helping someone. he out of hillsboro N.H.icon_smile.gif
post #5 of 9

cased sausages

a company I use for all my smokin needs : sausage source out of hillsboro N.H. # 1-800-978-5465 ask for Rick. he is great helping anyone in need. he also has a web site.
post #6 of 9
I've used them too. Fast shippers!
post #7 of 9
unfortunately they don't seem to have a snack stick size tube for my stuffer......dangit.......icon_eek.gif
post #8 of 9
Otherwise find a hand stuffer from a second hand store then use the stuffing tubes they have for the size from that hand stuffer
post #9 of 9
Smoked -
I'm working on just that very thing - if I make it I'll make you one too.

I'm trying to scrounge some stainless tubing at work I just haven't had a chance to go down to the waterfront yet. Only bad part of the new job is I work inside almost all the time now. I think I'll love that come winter but in the summer it's a killer!
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