Cured pork sausage smoking

[Biggy1]

Can you smoke pork sausage to the IT of 145* or stick to 152* ? Just curious !

 

[SmokinEdge]

My whole muscle meats go to IT 145* but my sausage I try to clear 150* but not hit 155*

 

[smokerjim]

If your going to reheat it to 155-160 then I would say your fine at 145, if you plan on eating straight from the smoker I would go to 155-160

 

[Biggy1]

My whole muscle meats go to IT 145* but my sausage I try to clear 150* but not hit 155*

Thank you sir!

 

[Biggy1]

If your going to reheat it to 155-160 then I would say your fine at 145, if you plan on eating straight from the smoker I would go to 155-160

Naw I was just wondering if you could but I always cook until IT hits 152*

 

[thirdeye]

Your title says "cured pork sausage smoking", so are you using Cure #1 in the correct amount?

 

[Biggy1]

Your title says "cured pork sausage smoking", so are you using Cure #1 in the correct amount?

Yes sir I'm smoking 10#s of pork sausage and 11.32 grams of ure#1.

 

[thirdeye]

Yes sir I'm smoking 10#s of pork sausage and 11.32 grams of ure#1.

Before the sous vide circulators became a popular item I used to smoke my hot dogs into the 140°'s then let them slowly come up to temp in a water bath in a electric roaster. I still finished to 153° or so but I didn't overshoot the internal. Now with my sous vide circulator I could pick a lower number, say 150°, and leave them long enough to pasteurize. I'm not sure what the texture would be like if I used a lower temp.

When I sous vide fresh sausages, I'll go 158° for 90 minutes, then brown in butter for color. I do put beer in the bag and prick the sausages in a few places.

 

[pushok2018]

I try to clear 150* but not hit 155*

I do the same. My goal for cooked smoked sausages is 153F +/- 2 degrees....