First time sausage smoker

[reemer]

General question about smoking sausage. For starters iv been smoking ribs for the past 5 years and have gotten quite good at it but iv never really tried much sausage. What is the proper cooking method and times to cook. Standard Chappell Hill sausage links. Foil or no foil? 

         -Reemer

 

[DanMcG]

is this a cured sausage?

 

[reemer]

Chappell-Hill-Package.jpg

• reemer
• Dec 26, 2014

Like this

 

[DanMcG]

Looks like it has been cured so if you just want to add smoke to it you could cold smoke it then finish cooking any way you like.
Or hang in the smoker at about 120° for an hour to dry them off, then add smoke, then raise the temp up 10°-15° every hour till done. don't go over 170°. the package says warm and serve so that tells me they are precooked, so an internal temp is not that critical.

 

[boykjo]

Hi Reemer. Looks like the sausage is already cooked and smoked for ya. You wont get much more smoke penetration. I would try as Dan said and dry the sausage casing and cold smoke for a while then heat and serve. What you need is to get into making your own like this....... You wont go back to store bought

joes pics 1331.JPG

• boykjo
• Dec 26, 2014

Joe

 

[reemer]

Ahh i think i understand better now, your not going to get far with hillshire farms or most "store bought finished sausage." Lucky for me i have 20lb of deer sausage coming in tomorrow.
What is cold smoked?
What is cured?
Assumeing this sausage isent pre cooked how long and at what temp would i cook it at. Its sausage links, not giant summer sausage.

 

[boykjo]

Ahh i think i understand better now, your not going to get far with hillshire farms or most "store bought finished sausage." Lucky for me i have 20lb of deer sausage coming in tomorrow.
What is cold smoked? cold smoking is adding smoke to meat without heat by ways of smoke generators
What is cured?   Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking.

Hot smoke fresh sausage (without cure like johnsonville brats)) at 180 to 220 degrees and take them to 160. They will get done in 4 hrs following the 4 hr rule (40 to 140 in 4 hrs). You need cure to cook at lower temps and longer periods of time for smoked sausage to prevent food born illnesses.