Sausage is in the smoker

Discussion in 'Sausage' started by fire in the hole, May 8, 2012.

  1. I seem to remember that when sausage reaches 140's time to pull and submerge in ice water to cool down. Is that correct???? I am almost 1 hr into my smoke.


  2. diesel

    diesel Smoking Fanatic

    I always went with 150 IT.  Then ice bath.   You are talking about pork sausage?  Chicken would be a little higher, like 160-165. 
  3. Yup. It's a polish sausage I have in the smoker.

    Thanks Diesel
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    If you pull at 149 and hang at room temp it will IT by itself to 150-152  (dont cold water it)
  5. Opps!!!! I pulled at 151 IT and immediately into ice water. Hope I didn't screw up. I'll be sampling it here a little later........with fingers crossed.
  6. gersus

    gersus Smoking Fanatic

    You are fine at 151. No worries.

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