Hot link tips needed

Discussion in 'Sausage' started by dmess8541, Dec 16, 2013.

  1. dmess8541

    dmess8541 Newbie

    PA
    After 2 hours on the search function.....I still need some info before I make some venison hot links

    What is the temp to be during the process?

    Am I going no smoke for first hour? 

    Do I bump heat in smoker at any time?

    Finally, do I need to ice bath them when done?  If so, how long

    Thanks!

    Dave
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am not too sure what a hot link is to you. But around here its smoked country sausage that will remove the skin from the top of your mouth and make you sweat places we won't mention. I just dove in this week and tried my first smoked country sausage and other than some equipment malfunctions, I was really happy with it.

    http://www.smokingmeatforums.com/t/154130/sausages-foamheart

     I really enjoyed nearly all of the process, and the smoke smell, I could wear that for cologne! maybe the cooler it gets the more intense the smell....LOL

    Hope it helps. And remember to enjoy the smoke!

    You planning 50/50 or less?
     
    Last edited: Dec 16, 2013
  3. dmess8541

    dmess8541 Newbie

    PA
    Anyone??

    I'm guessing this is a pretty standard thing.....someone has to know
     
  4. I did some venison pepperoni awhile back and followed this process.

    after stuffing, hung the sticks about 1 hour to dry a bit, this can also be done in the smoker with no smoke.

    smoke around 165-170(assuming you want a coooked ready to eat end product) until IT hits 155, don't go higher than 170 or you will start rendering the fat out.
    I smoked mine for about 3 hours and then transferred to oven(at 170) as the temp here was really cold and windy

    Once it was 155, I pulled and hung for 2 hours for bloom. I didn't do a water bath, although if you do, i believe you are bringing the temp down to around 100 to stop the cooking process. I like the "wrinkled look" on the pepperoni sticks.

    Finally, hung in the basement overnight, and then transferred to the fridge for another 24 hours before bagging and freezing.

    They turned out really good, a bit dry on the edges and a bit moist inside. The guys I hunt with said they are some of the best they ever had.

    Hope this helps, anyone with more experience feel free to correct me if any of this isn't correct
     
    Last edited: Dec 17, 2013
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    What diameter link are you making?

    I do most all smoked sausages the same way.
    get the smoker up to around 100-110 and add the sausages. no smoke
    leave at this temp for an hour or so till the skin is dry
    then add smoke, and bump the temp up +10 degrees. in an hour bump it again +10 and keep doing this till you get to 170°f. (try not to exceed this temp.)
    Take them up to 154-165 internal temp, and then Ice bath them till temp drops to 100 or so.

    HTH, this is the basic plan many people use, after a while you'll customize it to fit your liking.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

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