SMOKING TIME AND TEMP

[dog1234]

Can some one either tell me or send a link on the time and temp to smoke deer and cheese sausage. I am king it right now and cant seem to find anything on that stuff.

Got smoker at 130 and ready to put sausage in!!!!!!!!!!!!

 

[crazymoon]

D1234, Does it have cure #1 in it , if so go low 110 w/no smoke for an hour to dry the sausage a bit . Add smoke and bump temps up 10 degrees an hour until an internal temp of 155 is reached. Eat immediately or shower with cold water to reduce the temp to 110-115 and bloom on shelf for a few hours . Then vac seal for later consumption

 

[dog1234]

CRAZY,

Thank you for the fast reply. It does have cure in it. I will drop temp to 110. Thanks again!!!!!!!

 

[crazymoon]

CRAZY,

Thank you for the fast reply. It does have cure in it. I will drop temp to 110. Thanks again!!!!!!!

D1234, Don't take your temp above 160 or so because it will make your sausage start to render out the fat. If the casings are 32-35 mm it won't take too many hours to achieve the desired IT of about 155 

 

[dog1234]

HOw long do you recommend adding smoke to it? Till it get to 155 or ?

 

[crazymoon]

D1234, two hours is plenty for a 32-35 mm casing sausage

 

[dog1234]

Thank you