Smoked and cured sausage question

[David Leopold]

So I have a couple questions about how to make some smoked sausages. I’ve been making fresh sausage for a year or so, different flavours, all have turned out great. We fry them or grill them and they’re wonderful.

I just got a Masterbuilt 30” electric and would now like to try make some smoked/cured sausages.

What I’m aiming for is like the Johnsonville ones you can buy in store, the ones that can sit in a fridge opened for weeks like hotdogs and not go bad. We like buying those and cookin them on a bonfire like you would a hotdog.

Any tips? Would I use a fresh recipe and add the correct amount of Prague 1 and use collagen cases instead of pig? How long and temp In The smoker?

 

[SmokinAl]

First of all I would use hog casings, & you would need to bring them up to an IT of 152. I usually start out with the smoker at 120 degrees without smoke for the first hour, then bump the temp 10 degrees per hour with smoke until you reach 175 degrees. When the sausage hits 152, take it out & put it in an ice bath for 10-15 minutes to stop the cooking.
After that your ready to vacpack & freeze, or just put them on the grill or over an open fire.
Al

 

[jimmyinsd]

you will likely want to forget about the chip loader while making sausage. get yourself an amazen pellet tube or tray dont look back. I would also look at the mailbox mod that many have gone to for a cleaner smoke with the MES smokers.

 

[David Leopold]

So would I want to add the Prague pink cure 1 to it? Like making snack sticks but not as dried out? Or do I not need the cure salt if I am going to get them cooked onthat temp and then freeze anyway, or fridge for a few days before eating.

I smoked some fresh sausage yesterday just as a supper meal. 2hrs set on 225 and took them off at 160 straight into a bun. They were great.

 

[David Leopold]

And I am already considering getting the A maze n pellet smoker. I think I can get it on our Canadian amazon, don’t know if anywhere else here stocks it. It tried making jerky yesterday and it would not smoke the chips until I turned it over 200. And I think even though I only let that go for about 20-30 minutes it baked my strips too much. That AMazeN would do great for that purpose!

 

[daveomak]

As a general rule, smoking any meat under 200 ish. you want 1.1 grams of cure#1 per pound of meat.... or 1 tsp. per 5#'s of meat... same difference between the 2 ... That equals ~156 Ppm nitrite...

 

[myownidaho]

You’ve got the right advice. Just pay attention to the temp and how fast it rises. You don’t want the fat to render out.