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post #1 of 16
Thread Starter 
I have some sausage to smoke, but I don't know where to start with it. Any help will be much appreciated.confused.gif
post #2 of 16
You already have it stuffed in casings? What sort of help are you looking for?
post #3 of 16
Thread Starter 
Yes its in casing, what are the recommended temps for cooking and what internal temps when its done.
post #4 of 16
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.
post #5 of 16
Thread Starter 
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.
post #6 of 16
Go slow so as not to render the fat on the outermost portion.

I insert a probe and take it to 160-165.
post #7 of 16
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.
post #8 of 16
I thought it had to get to 160 to be considered fully smoked/cooked?
post #9 of 16
Thread Starter 
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!biggrin.gif
post #10 of 16
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!biggrin.gif
post #11 of 16
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.
post #12 of 16
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 wink.gif 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'.
post #13 of 16
how long would suasage smoked like this be good for ?
post #14 of 16
Thats about the funniest thing I've read in a while. icon_smile.gif
post #15 of 16
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.
post #16 of 16

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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