SAUSAGE - smoked and then frozen

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Original poster
Nov 29, 2006
HEY guys I need to get an answer, I have read every post I can find and am still a little more confused that when I started.

I am fixing to mix som HOG and Venison and make some sausage.
I plan on smoking the sausage in my smokehouse for about 3 hours and then freezing for latter usage.

Is the is ok.
What temps to smoke at.

I also need good jalepeno sausage recipe (not to hot please)
if you are hot smoke cooking---
you need to take to internal temp of 155f on hog sausage ..
maybe and i say maybe wild game should go 5 f hotter

if you are cold smoking---
and i think that takes a lot more than 4 hrs.
i really dont know....
If your going to smoke it don't forget to cure it.
If your making fresh and freezing no cure is needed is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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