Sausage smoking/poaching

[jkc64]

I have a MES40 which is does not work at this time. I will fix it up at some point either with a heating element and PID or some other method, undecided at this time. The cabinet will be good for cold smoking until that happens. My question is whether when preparing cured sausages they could be cold smoked for a few hours until the desired color is obtained then poached to cook to the 152-155 range. I know the sausages must be dry for this process and that is usually what the first hour or two at 130 is for and then bump 10* every hour after that to a max of 160ish to finish. Any thoughts on whether this method of cold smoking then cooking would work or not?

 

[diggingdogfarm]

My question is whether when preparing cured sausages they could be cold smoked for a few hours until the desired color is obtained then poached to cook to the 152-155 range. I know the sausages must be dry for this process and that is usually what the first hour or two at 130 is for and then bump 10* every hour after that to a max of 160ish to finish. Any thoughts on whether this method of cold smoking then cooking would work or not?

Yes.
That's my preferred way of smoking and cooking sausage , the only difference is I prefer to steam rather than poach.
I took some ham breakfast links out of the steamer no more than 10 minutes ago. I smoked them for about 6 hours with the A-Maze-N at a temp of 70 degrees.

~Martin

 

[badbob]

Get in touch with Masterbuilt. They have an outstanding customer service department! Nothing beats a failure but a try!

 

[fpnmf]

Cougar78..Kevin ... does a lot of poaching with his sausages.

They look delicious too!!

http://www.smokingmeatforums.com/t/123843/a-new-chicken-sausage

 

[jkc64]

Get in touch with Masterbuilt. They have an outstanding customer service department! Nothing beats a failure but a try!

I have no issue with Masterbuilt, I bought the unit this way. I have the 30 that is fine for regular smoking and wanted a bigger one and bought this one complete but doesn't work. I didn't know if anything happened with the sausages in the first couple of hours in the smoker other than smoke or not. If that is the case I can use the MES40 to clod smoke the sausages (mostly summer sausage) then take them in and give them a hot bath till their done. Thanks for the replys.

John