I am thinking of trying some smoked sausage this upcoming weekend. It will be my first time smoking sausage. What internal temp should I be shooting for?
Thank you!
Thank you!
I take all of my sausage to 152°. Be careful not to get above 165° - 170° or you risk melting the fat in the sausage. If you do melt the fat, it will leak inside your smoker and your sausage will not be as good, dry. After you do reach the internal temp. submerse the sausage immediately in ice water to cool. This prevents the sausage from continuing to cook and shriveling. Then bloom for an hour or so to desired color............RTBBQ....I am thinking of trying some smoked sausage this upcoming weekend. It will be my first time smoking sausage. What internal temp should I be shooting for?
Thank you!
Excellent point JJ. The rule applies to a non-cured meats when cooking 40° to 140° in 4 hours is a very important rule to follow when not using cure.One more item...Sausage that contains No Cure needs to be HOT Smoked, 225*F or higher! Sausage you make with Cure can be Cool Smoked. Start at 100-130*F and then bump the temp as desired every hour or so to get to the 150-160*F IT. Butcher Shop or store bought Brats and Italian Sausage do not contain any cure and must be Hot Smoked...JJ
This is a resting time after smoking, after I pull my snack sticks from the smoker I lay them on counter or continue to let them hang in the house or shop at room temp for a couple hours, then put in brown paper bags and put in fridge overnight, vac pac and seal next day.
..What do y`all mean when you say let the sausage bloom ? I`m new to smokin an don`t know a lot of the terms in use. Thanks a lot....rick...........:)