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SAUSAGE - smoked and then frozen


Joined 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)

larry maddock

Master of the Pit
OTBS Member
Joined Sep 27, 2005
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....


Joined Jan 8, 2006
If your going to smoke it don't forget to cure it.
If your making fresh and freezing no cure is needed

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