Smoke Suasage?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dog1234

Meat Mopper
Original poster
May 8, 2012
210
33
Breaux Bridge, LA
OK,

I have been reading several threads and it getting confusing. I have a few questions. I will be making Deer/Pork sausage in the morning some to smoke and other to bar-b-q and cook in gravies and gumbo.

My questions are for smoking:

I have Prague Powder #1. How much per lb to put in meat.
I have read several cooking temp will work, for a beginner what is best.
What IT should a take them off the heat.


Feel free to share anything else that may help


Thanks for the help team!!!!!
 
OK,

I have been reading several threads and it getting confusing. I have a few questions. I will be making Deer/Pork sausage in the morning some to smoke and other to bar-b-q and cook in gravies and gumbo.

My questions are for smoking:

I have Prague Powder #1. How much per lb to put in meat.
I have read several cooking temp will work, for a beginner what is best.
What IT should a take them off the heat.


Feel free to share anything else that may help


Thanks for the help team!!!!!
1 teaspoon for 5 Lb of meat for cure #1.

Use sausage smoking temps.   Start at 100 degrees for  a hour to dry the casing.  Bump 10 degrees every hour and add smoke wood at this time.    Raise to 170 then let it there until it reaches 155 IT. 
 
Good clear info,

One more question. If I understand correctly it will take over seven hours right. If I start at 100 and increase 10 degrees every hour then hold this runtil the meat reaches 155 IT. That over seven hours?
 
Good clear info,

One more question. If I understand correctly it will take over seven hours right. If I start at 100 and increase 10 degrees every hour then hold this runtil the meat reaches 155 IT. That over seven hours?
All depends on how big your sausage is.   I have had 3 inch go for 16 hours. 
 
Ok thanks for the help. Gonna get on it tomorrow morning. We got 80 lbs of deer and 80 lbs of pork to process!!!!!!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky