How to smoke fresh pork sausage

[Tyree]

I'm new to smoking homemade pork sausage. We kill and process out own hog. I don't want to smoke until done. Just wanting the old fashioned smoke flavored sausage. I want to get smoke flavor, then freeze sausage until ready to slice and fry. Any tips will be greatly appreciated.

 

[smokininthegarden]

I “cold smoke” like this all the time. Just smoking the sausage long enough to achieve
a good smoke flavor then finish cooking on grill, frying pan, oven or whatever your preferred
method is. I usually smoke for anywhere from 2 to 6 HR depending on the type of meat
involved. Just remember, if you are smoking meat in the danger zone, 40 deg. to 140 deg.
for more than 2 HR you will need to add some cure to the sausage to prevent food borne
Illness.

Cal

 

[crazymoon]

I assume you are suffing into links ? Try a cold smoke for an hour or so with an AMNPS and you will get smoke with very little heat.

 

[chef jimmyj]

Wild Hog is NOT the place you want to mess around cold smoking without Cure#1. IF you can't keep your smoker at <40°F add the proper amount of Cure #1, period, don't do it any other way.There are a whole variety of bacteria and viruses that can be on wild hogs that are not an issue with commercial pork.
Either Hot Smoke, 225°+, until the IT reaches 155°F or add the Cure #1 and Cold Smoke, ambient to 170°F, until your desired IT. If you freeze and will ALWAYS cook the cured sausage before eating, you can smoke and leave raw. If you or others want to eat it without further cooking, smoke to 150° first and freeze...JJ

 

[Tyree]

Thanks everyone! We stuffed into some fibrous casings. Wanting to stuff into the old fashioned cotton sacks. I appreciate all the replies!

 

[dward51]

X3 on using cure #1 (or tenderquick - but the ratios are different).

Any time you are cold smoking sausage it needs cure. By cold smoking I mean cooking/smoking it at lower temps over a longer time (and often starting at a very low temp and stepping it up a little each hour or two). Hot smoking would be putting the meat into a 200* or higher smoker at the start and letting it go at those temps until done.

 

[daveomak]

Add liquid smoke is the safest way to insure no food poisoning... adding cure#1 is close.. almost a tie..