Kielbasa

bowdiddley · Feb 17, 2009

I have some sausage to smoke, but I don't know where to start with it. Any help will be much appreciated.

meat hunter · Feb 17, 2009

You already have it stuffed in casings? What sort of help are you looking for?

bowdiddley · Feb 17, 2009

Yes its in casing, what are the recommended temps for cooking and what internal temps when its done.

waysideranch · Feb 17, 2009

Bow, we get a bunch of beer and set smoker around 225-240. Start drinking and watch for a internal of 175. I think there is a range of temps. but i like the casing to crisp up. I don't like soft casings. So its a preference type thing. Make sure the meat is cooked. May require several beers. Sorry we don't use exact science here but go by looks and number of beers in trash can. This method is real popular with wives.

bowdiddley · Feb 17, 2009

Scott thanks buddy, thats my kind of method right there.

I'll give it a shot, I like the casing crisp also.

Thanks so much.

werdwolf · Feb 17, 2009

Go slow so as not to render the fat on the outermost portion.

I insert a probe and take it to 160-165.

bassman · Feb 17, 2009

You didn't specify if this was store bought sausage, or if you made it yourself. If it's some you put together and stuffed, it only goes to 152 degrees (slowly), showered with cool water to bring down to 110 degrees. It really helps when asking for help if you can provide more detail.

werdwolf · Feb 17, 2009

I thought it had to get to 160 to be considered fully smoked/cooked?

bowdiddley · Feb 17, 2009

Roger that Bassman, I'm learning what info is needed. This was store bought uncooked.

I haven't got to the point of making it yet!

bassman · Feb 18, 2009

Werdwolf, if you use a cure in your homemade sausage, the book only calls for 152 degrees. If fresh, I would cook it to the safe temp for pork (assuming it's pork sausage).

Bowdiddley, just hang in there a bit and you'll be making sausage right along with the rest of us!

jerrykr · Feb 18, 2009

check the temp charts for the kind of meat that's in your sausage.

smoke until the internal temp is correct for the kind of meat you used to make the sausage.

But, I have to agree, that I'd personally go by # of empty beers + how the browning looks on the outside of the casings.

bigsteve · Feb 19, 2009

I recently smoked up a whole smoker full of natural casing, fresh, store bought Bratwurst. Even though I've always had wonderful results grilling them, I wanted to play with my smoker

I marinated/soaked them overnight in beer and fresh cut up Onion. The next day I smoked them low, over hickory until about 155-160 degrees. I have a water smoker, so I put the beer and onions in the water pan.

Holy pig-guts batman, that was some FINE eatin'.

got14u · Feb 24, 2009

how long would suasage smoked like this be good for ?

racemonkey · Mar 11, 2009

Thats about the funniest thing I've read in a while.

venture · Mar 11, 2009

I see no problem using a lower temperature or cooking the sausage to a crisp if it will help get more beer cans into the trash? You can always start over with more sausage.

chef jimmyj · May 18, 2011

A little late to the party but I could not resist... If the trash can is full and the cooler is empty, will anybody notice the condition the sausage is in?...Burp!

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