Smoked Sausage Links - Advice

[nwohiosmoke]

I want to smoke some sausage links - brat sized, that I get from my local butcher... Don't know if I need to do anything special except for throwing them in the smoker and letting it rip. Advice? Go! I run a Masterbuilt Propane Smokehouse.

 

[smoking b]

Are these sausages cured? If not just make sure you follow the 40 - 140 rule. Get the temp from 40* to 140* within 4 hours. You will have no problem getting them up to temp in time on your smoker. I take mine to around 160* IT Don't cook at too high of a temp or you will render out the fat.

 

[nwohiosmoke]

Are these sausages cured? If not just make sure you follow the 40 - 140 rule. Get the temp from 40* to 140* within 4 hours. You will have no problem getting them up to temp in time on your smoker. I take mine to around 160* IT Don't cook at too high of a temp or you will render out the fat.

Not sure about the cure part... what are the implications of a cure or no cure? I will ask my butcher whether or not there is a cure in them.

 

[smoking b]

Not sure about the cure part... what are the implications of a cure or no cure? I will ask my butcher whether or not there is a cure in them.

If they are not cured you have to follow the 40 - 140 rule. I was just curious if they were cured or not. They will be up to temp in time whether they are cured or fresh 

 

[nwohiosmoke]

If they are not cured you have to follow the 40 - 140 rule. I was just curious if they were cured or not. They will be up to temp in time whether they are cured or fresh  :thumb1:

Gotcha. Thanks for the help though!

 

[boykjo]

If they are raw and from the butcher it is probably without cure and is fresh sausage. i would hot smoke it between 190- 225 to an internal temp of 160. they will get done in less than 4 hrs
 

 

[nwohiosmoke]

If they are raw and from the butcher it is probably without cure and is fresh sausage. i would hot smoke it between 190- 225 to an internal temp of 160. they will get done in less than 4 hrs

 

Thanks! I think that is exactly what I am going to do!