Questions on smoking sausage

[Texas Jim]

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!

 

[SmokyMose]

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]

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 

 

[BGKYSmoker]

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

 

[Texas Jim]

 
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?

 

[BGKYSmoker]

 
​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.

 

[SmokyMose]

 
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

 

[Texas Jim]

 
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!

 

[BGKYSmoker]

 
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.

 

[BGKYSmoker]

 
Got it. Thank you, Sir!

YW

 

[chef jimmyj]

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