Evergood Luisiana Hot Links!

Discussion in 'Sausage' started by albert43, Jul 4, 2013.

  1. Happy Fourth of July to you all!

    I bought some hot links to throw in the kettle with some ribs today but don't really know how to smoke them? They're "naturally cured". I'm smoking at 150 degrees with hickory wood. Is that a good temp for hot links? Also do I pierce the casing or just leave as is?
     
  2. I meant to say 250 degrees.
     
  3. frosty

    frosty Master of the Pit

    You don't want to let out the juices!  You might poke a hole or two in them, but at 250 degrees you are probably fine.
     
  4. Sounds good Frosty! I think I'll smoke them as is. Another question I have is if they'd be able to take smoke throughout the whole cooking process or if I should stop smoking half way into their readiness.
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    I'm going to assume these are the 'fully cooked' variety available in most outlets so I'd smoke all the way. I'm thinking you're pretty much just warming them anyway unless they happen to be raw.
     
  6. They're looking good!
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice
     

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