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Italian Sausage, My second smoke! HELP?

Did I cook the sausages long enough and at a high enough temp to ensure they were done?

  • Yes

    Votes: 0 0.0%
  • No

    Votes: 0 0.0%

  • Total voters
    0
  • Poll closed .

bigheadz

Newbie
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Joined Mar 29, 2011
So Saturday evening spring was in the air and I decided to smoke some Italian Sausage to take for a picnic on a hiking excursion we went on Sunday down in Shawnee National Forest!  This was kind of a last moment idea and I got a late start, so no prep work was done here, what you see is what you get.  I decided on Hickory Wood Chips this time.



I had read some earlier posts about smoking ground sausage, so I made some patties as well.



The smoker was loaded up around 7:30 pm, with the heat being regulated anywhere from 275-300 degrees.  My target temp was to be 170 degrees with a estimated cook time of three hours.  



After 1:45 I had the sausage patties on the bottom at 170 and pulled everything out!

I was a little concerned that it didn't take the full 3 hours.



The Italian sausage links, appeared to be done and had a good smoky flavor.  I had read that they would turn red like a hotdog.



This is where I become concerned, they Italian Sausage patties turned out to have a real red color as well.  I was not expecting this.  When I tore them apart they also appeared to have a red tint to them as well.  I am assuming that the smoking process does not turn the sausage to the sausage the same color as say frying them. I am also concerned that by actually probing ground sausage on the bottom rack that I wasn't getting an accurate temperature reading.   I did taste one and it had great summer sausage type of flavor, and had a done texture.  Please note there is no marinade or seasoning on these patties.



Do Sausage patties always turn out with this color?
 

adiochiro3

Master of the Pit
OTBS Member
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Joined Apr 19, 2010
Yep.  That's the smoke ring we all strive for -- it just looks a little different in ground meat.  Many people think the meat is not done because it looks pink/reddish.  Common concern with smoking, but absolutely unfounded if you hit 170*.  Enjoy without concern!
 

SmokinAl

SMF Hall of Fame Pitmaster
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Yep.  That's the smoke ring we all strive for -- it just looks a little different in ground meat.  Many people think the meat is not done because it looks pink/reddish.  Common concern with smoking, but absolutely unfounded if you hit 170*.  Enjoy without concern!

Yep, X2
 

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