First Time Sausage

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Original poster
May 27, 2019
Hi All,

After lurking for a while I decided to give it a go. Just looking for re-assurance that what I did was correct

I have an old family recipe that did not use cure. So here is what I did.

It is a 30 lb recipe, of salt, pepper, mustard seed, coriander and nutmeg which was too much for the first time, so I cut it in half. The recipe had the ingredients by cup, tsp, etc.... I measured each ingredient by the measurement according to recipe, then weighed. I took the weight and divided by 3 and split into 3 different containers. I decided to do this to work in 5lb batches. I then added 1 tsp of Insta cure #1 to each of 3 the containers.

I ground each 5lb batch separately, dissolved the ingredients in a half cup of water (except the mustard seed) and mixed. I then put that batch back in the refrigerator to do the next two. I kept my grinder plates and meat in the mid 30 degree range by stopping and putting back in the fridge or freezer to keep it there.

After all three batches were completed, I started stuffing with the first batch. After all 3 were stuffed, I put in the refrigerator over night.

It was 54 degrees this morning with a nice breeze. I put the links out on the smoker for about 30 minutes before turning it on. I have a pellet smoker so 160 degree F is where it is started.

Do I just gradually increase the temperature? or what is the maximum temp I should set the smoker? If i am understanding what i am reading i just leave the sausage on the grill until it reaches 152-155 F, let cool and then package for the freezer.

Thanks in advance for any help and input.
Sounds like it should work to me. Smoking in a pellet grill is difficult because of the high temp. Fat out or a greasy final product is common. In my big smokehouse I start temp 130* let the sausage dry, then apply smoke. After 2 hrs I increase temp 10* every hour to a maximum of 170* final IT around 150*
I understand your situation and you doing what you can. They will turn out fine. Just remember to watch the IT and rotate the sausage if need be for even temps.
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If you can lower the starting temp. of the smoker, it will help to keep the sausages moist. Ideally, you want the smokehouse temp. to be 25-30*F warmer than the INT of the sausages. The slow warming will keep the proteins from tightening too fast which will squeeze moisture out of the sausages.

As far as internal final temp.; the holding time at that temp. is also important because we will be pasteurizing the sausage. I do like daveomak daveomak and when the sausages get to 136*F I start the clock and time them for 1~1.5 hours then pull them. This is 3-4 times longer than the charts say, but gives insurance that all the links are cooked....allows for cold spots in your smokehouse....
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Sounds like you did everything right with the split.
I know squat about pellet smokers but I think I'd leave it at 160 until you decide it's taking forever.
The worst that can happen is a little fat-out but that's not the end of the world. Just wipe them off.
What kind of sausage is it? The nutmeg makes me think of German....
thank you all, much appreciated. I will follow the advice and post some pictures when finished.

Mose: most definitely German. My wifes side of the family and their recipe.
Last edited:
Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
Temp.F Time
130........ 112 min
131......... 89 min
132......... 71 min
133......... 56 min
134 .........45 min
135........ 36 min
136 ........28 min
137........ 23 min
138....... 18 min
139 .......15 min
140 .......12 min

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2). is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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