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new to smoking


Joined Nov 24, 2010
Hello all, completely new at this game.

 I made some sausages for the first time.

 The meat is a combo’ of venison and geese and some pork fat.

 They came out really good.

 Im thinking of putting some of these in a smoker but these sausages have no cure in them.

Would it be ok to smoke them or should i forget about it?

If it would be ok to smoke them, for how long should they be in the smoker and at what temp?


Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Joined Dec 15, 2007
Welcome to the SMF.  If you're smoking your sausage, you should use a cure as you'll be smoking them low and slow.  I would suggest Insta cure #1 (1 level teaspoon per 5 pounds meat) as you probably already have salt in your sausage.  Some folks use Morton's Tender Quick as their cure but have to adjust the salt for taste. 
Last edited:


Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

First off Welcome Phishroy to SMF. Now I like the sounds of your sausage and wouldn't mine the recipe if you will share. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

Welcome To Your New Addiction  


Thread starter
Joined Nov 24, 2010
Here is the recipe
  • About 3 pounds goose meat (a little skin and fat is OK) I use canada goose thighs and legs and any bits of left over breast.
  • About 3 lb venison hamburger
  • About 3 pounds pork butt
  • 1 and1/2 cup red wine, chilled
  • 2 grams five-spice powder
  • 40 grams chopped fresh sage
  • 20 grams ground juniper berries
  • 20 grams ground caraway seed
  • 20 grams black pepper
  • 60 grams kosher salt
  • 1 bunch Fresh parsley  added in at the end to ad those nice green speckles in the casings.
  • hog casings
These are all made up and in the freezer.

 I wanted to know if it would be ok to put some of these in the smoker, not sure since they don’t have a cure in them.

 Also wanted to know if smoking, at what temp and for how long would be a recommended time to have them in the smoker?

northern greenhorn

Master of the Pit
SMF Premier Member
Joined Mar 11, 2010
 to SMF, glad you found us, you're gonna learn a ton of great information from the great people here


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

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