Questions about smoking fresh sausage

[flash]

Love some smoke sausage. Especially when it is not overdone.

 

[exhaustedspark]

You can smoke fresh sausage for 10 to 15 minutes according to the makers of the little chief smoker. However you must then cook up like you regularly would. I have done this and there is no risk however after i cooked up the sausage i really could not tell it was smoked.. Keep in mind i smoke my cheese with 4 or 5 pans of chips. I love smoke.

As was said earlier if you grill it like hamburger or hot dogs and then put some wood on

the Heat source that tastes good.

You could also add some Liquid smoke to the sausage mix. That's good to.

Karl

 

[boykjo]

looks great....................

Joe

 

[BGKYSmoker]

You can take bulk style sausage IE: Jimmy Deans and the sort and make some decent smoked sausage. You can take 1/8 tsp cure #1 and mix into the meat. Dont add anything else like stuff with salt because it will dry out. Reform into a fatty or stuff into casings. Smoke with a heat of 150* check IT of meat after 2 hours. Bump heat to 170...check IT again. Try not to go above 170. The constant temp of your smoker will depend on if you have a good controller. If you cant keep the temp at 170 open the vent or even get small 1/4" wood dowels and put them across the smoker and put the top on the dowels. This will keep the temp close to 170. If you go to 175 just keep an eye on it so you dont fat-out.

Dont worry about taking the meat to 155. Pull the meat from smoker when you have an IT of 149-150, cover with clear wrap and it will IT on its own.

Ok back to me corner.

 

[venture]

X2 on Nepas.  Note carefully his use of cure.

Good luck and good smoking.

 

[skipdiggidy]

I would advise not to because store bought sausage most likely does not have a cure in it for smoking safely. I would only do it if you were going to eat it right away afterwards and get the sausage from 40º to 140º in 4 hours or less. You could put a few hours of smoke on them, then grill for eating though.

Has anyone put cure in fresh sausage (chorizo)before stuffing,then smoked it?

 

[daveomak]

I always add cure #1 to any type sausage I smoke... You usually only get botulism once... I add cure at the rate of 1 tsp per 5#'s of meat or 1.13 grams per pound... those are the same/equal additions...

 

[skipdiggidy]

I appreciate your response, I'm pretty good with adding cure to sausage that is normally smoked, I was just curious if anybody has ever done it and the outcome,chorizo is not normally smoke,is it?

 

[biaviian]

I smoke store-bought sausages once in a while. Now, I get mine at a local butcher where I know the meat is of great quality. My only issue is the toughening of the casing.

 

[daveomak]

I smoke store-bought sausages once in a while. Now, I get mine at a local butcher where I know the meat is of great quality. My only issue is the toughening of the casing.

To alleviate the tough casing, use a small tin of water in the smoker to add moisture to prevent the casing from "case hardening"... I use a tuna can with a bit of water in it....
Check with the butcher to make sure there is cure #1 in the meat...

 

[biaviian]

To alleviate the tough casing, use a small tin of water in the smoker to add moisture to prevent the casing from "case hardening"... I use a tuna can with a bit of water in it....
Check with the butcher to make sure there is cure #1 in the meat...

I will certainly try that. This sausage is fresh, made the day before I smoke it so no cure.

 

[chopsaw]

I appreciate your response, I'm pretty good with adding cure to sausage that is normally smoked, I was just curious if anybody has ever done it and the outcome,chorizo is not normally smoke,is it?[/QUOTE

Spanish Chorizo is cured and sometimes smoked . Mexican chorizo is a fresh sausage .