Smoking Fresh Sausage

[cnl390]

We are going to be making about 100 links of sausage and will be using the pink salt so we can have fresh, smoked fresh and dry.  My question is, how long do we smoke the fresh to get the smoke flavor but not dry it out?         

 

[rexlan]

3 hours @ 140°

 

[ron forst]

Be careful, the smoke cops may be along soon to tell you that you will die if you smoke sausage like this

 

[daveomak]

cnl, morning.... Glad to see you are using cure... Is it cure #1 ??    Generally, smoking time, for me, varies with type of wood... strong wood an hour or two..... mild, 2-8 hours....  I smoke links starting at 110 ish then raise the temp to 160 and continue until the internal temp ( IT ) is 155-160....    Keeping the temp lower keeps the fat from melting inside the link....   One other alternative to finish the cooking process, is to steam or poach the links to a final IT once enough smoke has been applied.....  saves on smoker time.... Dave