Hill Country smoked sausage Question

[Biggy1]

I'm going to try and make 10 lbs. Of hill country smoked sausage but I want to slow smoke it by adding cure#1 to the recipe , can it be done like that or do I have to smoke it at 225* ?

 

[Steve H]

I don't see why not. How low are you thinking about going with the temp? I would say around 170 should be fine with cure.

 

[Biggy1]

I don't see why not. How low are you thinking about going with the temp? I would say around 170 should be fine with cure.

Starting at 120* to dry then 130* start smoking and raise temp 10* every hr. to 170* until I.T. hits 152* ,

 

[dannylang]

that sound like to me it would work.
dannylang

 

[pc farmer]

Starting at 120* to dry then 130* start smoking and raise temp 10* every hr. to 170* until I.T. hits 152* ,

Thats what I do but 170 is getting close to fat out. Make sure your therm is accurate.

 

[Biggy1]

Thats what I do but 170 is getting close to fat out. Make sure your therm is accurate.

Appreciate it, I will try 165*.

 

[Polka]

Yeah-- keep the Internal Temperature at or below 152 -- pull at about 150 because, if you'll remember, it keeps rising for a short time after you pull it out -- unless you ice water bath for a few minutes to take the heat out.

 

[tallbm]

I'm going to try and make 10 lbs. Of hill country smoked sausage but I want to slow smoke it by adding cure#1 to the recipe , can it be done like that or do I have to smoke it at 225* ?

Starting at 120* to dry then 130* start smoking and raise temp 10* every hr. to 170* until I.T. hits 152* ,

Yep that is exactly how you do it.
I do sausage with wild hog meat in my MES that has a PID controller. With the PID it holds super tight control at sausage smoking temps (dead on or within 1 degree).
With the wild hog meat I have to get my sausage Internal Temperature (IT) up to 165F and the only way to do that is to gradually bring the smoker up to 180F temp.

I don't get fat out BUT my Electric Smoker + PID manages temps very very very well so I have no issues doing this. So it is possible to go up to 170-180F smoker temp but ONLY if you have the kind of precision I have.

If you are using safe store bought pork/meat then I believe you will want to take your sausage to an IT of like 153F or so. No need then to take the smoker up to 170-180F.

I hope this info helps :)