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Questions on smoking sausage

hillbilly jim

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I'd like to smoke some pre-cooked sausage for nibbling with cheese and crackers.

Hot smoke or cold smoke?

If hot, what IT should I take it to?

Thanks, guys!
 

smokeymose

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Good question, Hillbilly.

If it's pre-cooked, any cure has probably cooked out and it may not be safe to let it cold smoke for 3 or 4 hours. I don't know. If you hot smoke you may end up having overcooked sausage....

I'd be curious to find out.

Dan

(BTW I like your signature. I worked for Trane Co. in Terre Haute in the '70s and that's one of the few things that stuck with me. Try explaining that to most people!)
 

chef jimmyj

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Any Precooked food should be reheated until Hot. Cured sausage like Kielbasa, an IT of 145 is fine. Fresh Sausages like Brats you should reheat/smoke to 165...JJ 
 

SFLsmkr1

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What JJ said is what i would go with it, i never heard of cure being cooked out 
 

hillbilly jim

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Any Precooked food should be reheated until Hot. Cured sausage like Kielbasa, an IT of 145 is fine. Fresh Sausages like Brats you should reheat/smoke to 165...JJ 
​So, if I put any pre-cooked sausage in a 200* cabinet with smoke and bring it to 145* IT, would I be I good?
 

SFLsmkr1

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​So, if I put any pre-cooked sausage in a 200* cabinet with smoke and bring it to 145* IT, would I be I good?
Pre cooked is already cooked. Your safe so your just wanting some smoke?

Put just smoke to it at around 160-170. your IT has already been met when it was cooked. Anything higher then your just cooking it again.
 

smokeymose

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What JJ said is what i would go with it, i never heard of cure being cooked out 
I read somewhere (maybe another site) sometime ago about cure "flashing out" after a certain temp and kind of took it for granted, nepas.

I'll take your word on it, though, as always :-)

Dan
 

hillbilly jim

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Pre cooked is already cooked. Your safe so your just wanting some smoke?

Put just smoke to it at around 160-170. your IT has already been met when it was cooked. Anything higher then your just cooking it again.
Got it. Thank you, Sir!
 

SFLsmkr1

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I read somewhere (maybe another site) sometime ago about cure "flashing out" after a certain temp and kind of took it for granted, nepas.

I'll take your word on it, though, as always :-)

Dan
This is how we all learn. Been at this for 30+ years and i still learn new things.
 

chef jimmyj

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Treat the precooked sausage like any Meat you would reheat. Use heat and get it hot and you are good to go...JJ
 
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