Sausage basics.

[Oleg]

I am as new as they get...
Just bought some raw brats at a local store. Smoked as following:
1hr. at 140F then 1hr at 160, and then 1hr at 180. Came out nice red color but I suspect they are a little raw. Taste good though! Now waiting for them to cool down in the fridge and will try again in the morning.
Any tips, suggestions, anything at all?

 

[SmokinAl]

You need to check the internal meat temp with a thermometer, and for fresh sausage it needs to be smoked at 225 or higher. At the temps you cooked them at, there is no way they are safe to eat. For ground meat you need to get it up to 165 degrees in the middle of the sausage.
Al

 

[Oleg]

Thank you for your response SmokinAl.
It did seem to be on the raw side a little. Once I found out I boiled a pot of water, turned off the heat and put sausages in the water for 10 minutes. They got much firmer. I wonder how you check the internal temperature. What thermometer you are using.

 

[SmokinAl]

That was a smart thing to do.
This is a very good thermometer & priced very reasonably.
They make several different ones with dual probes & remote capability, but this one will do the job & it is very accurate.
https://www.thermoworks.com/ThermoPop
Al

 

[Oleg]

Thank you for the link the website with a good thermometer.
What would you recommend as a good starting point for the temperature/time for smoking brats?

 

[bmudd14474]

Id smoke them between 275-300 until done.

 

[Oleg]

Thank you bmudd14474. What I am trying to achieve is something similar to polish kielbasa. It seems like lower temperatures produce closer results.

 

[Polka]

Food safety concerns, smoke only sausage that had cure added to it first -- so, you might have to start making your own <grin -- it is habit forming>.

Fresh sausage, like you bought, are usually simmered in water, butter, beer, onions, bell peppers -- any or all -- and then browned off on a grill / over charcoal (etc.) just before serving.

 

[Oleg]

Fresh sausage, like you bought, are usually simmered in water, butter, beer, onions, bell peppers -- any or all -- and then browned off on a grill / over charcoal (etc.) just before serving.

Thank you for your response Polka. I agree it's a different kind of sausage. I just thought it was such a convenient way to experiment.

 

[Polka]

Thank you for your response Polka. I agree it's a different kind of sausage. I just thought it was such a convenient way to experiment.

You were okay to think that, but no cigar. Sorry to pop your punkin. But, jump in with both feet in making your own. You will never turn back. Great stuff. Enjoy! R

 

[jimmyinsd]

Thank you bmudd14474. What I am trying to achieve is something similar to polish kielbasa. It seems like lower temperatures produce closer results.

without trying to sound like a jerk, if you want kielbasa, buy kielbasa. you can smoke about any food, but you really need to watch out for the danger zone... 40-140 (degrees) for more than 4 (hours) run your smoker temps higher as suggested and get the sausage above that 140 mark sooner and you will be fine. the different sausage types are typically indicative of the meats used, the grind, and the seasonings (as well as the cure) and finally how they are smoked/cooked. A bratwurst will have a different grind and flavor in many cases than what you are hoping to achieve.

 

[indaswamp]

If you are going to smoke sausages low and slow to prevent fat out, you need to use cure. Buying premade links without cure to smoke low and slow is not wise for food safety reasons.

 

[Oleg]

Hi Jimmyinsd and Indaswamp,
I decided to experiment with meats first before I do sausage. As we speak I have 2 pieces of pork roast in the smoker. I cured it for 5 days. Next experiment is to cure for 12-15 days and see if there is a difference. The good thing is that I am flying to CA for Thanksgiving. It's much easier to wait for curing meat when on a short vocation. :)

 

[jimmyinsd]

Hi Jimmyinsd and Indaswamp,
I decided to experiment with meats first before I do sausage. As we speak I have 2 pieces of pork roast in the smoker. I cured it for 5 days. Next experiment is to cure for 12-15 days and see if there is a difference. The good thing is that I am flying to CA for Thanksgiving. It's much easier to wait for curing meat when on a short vocation. :)

Make sure to follow the curing guidelines pertaining to amount of cure vs weight of meat, also th time to allow the cure to work vs the thickness of the meat. More time rarely hurts, but not enough time or an incorrect amount of cure (more or not enough ) can lead to bad health days.