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Newbie Sausage Smoker

post #1 of 6
Thread Starter 
Hi there everyone.

We ordered a 1/4 cow a few months back. Decided to go ahead and get a few links of their beef sausage in the order. I have not had them before so it is really just a trial.

I am firing up the smoker today so I wanted to include a package of these links......

For all of you sausage smokers out there - any tips? I will be using a WSM. Do you smoke these to a certain temp? Do they need to hang or can they lay on the grate?

Thanks for the newbie help :)

post #2 of 6
Beef sausage as in? Polish sausage? Brats? Summer Sausage? Has the sausage already mixed and stuffed into some type of casing?

If so, there is a difference between smoking, as you would do with Polish Sausage or summer sausage, or grilling as you would do with a brat.

Smoking implies just that.....a low and slow cook process with smoker temps seldom exceeding 165 to 170 degrees and sausage temps to 155 or so. You don't do that unless sodium nitrite cure has been added to the sausage, else you run the risk of botulism poisoning. These would be hung and will take hours to smoke.

Grilling is cooking at much higher temps and much faster. Temps quickly go through the danger zone for botulism so cure is not needed. Lay those on the grill like a brat and have at it.
post #3 of 6
Hog Warden gave ya some good advice go with it and let us know how it comes out.
Plus if you could give us some info on the sausage and the smoker it would help.
Good Luck!!
post #4 of 6
Thread Starter 
I gave ya all information I had.
Smoker is a WSM.
Sausage was beef - links made by my local butcher.

I did not have enough information about the sausage to feel comfortable smoking it - so I grilled it. Turned out ok. I do not think it had any nitrates in it. I think it was just beef, with some pork fat, seasonings, stuffed in a casing.

Thanks for the help though.
post #5 of 6
They gave you some good advice as usual.
post #6 of 6
Dont forget Qview
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