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Discussion in 'Sausage' started by lhhand, Sep 4, 2008.
how long should i smoke hot sausage for?
until you reach 160 internal finish temp
160 sounds good to me too. depending on the style I sometimes mop them.
salsa on a spicey sausage
basil boiled in sugar water and a squeeze of lemon for italion sausage
maple syrup on brats or breakfast sausage.
lots of ideas yet to be had on this subject.
I do it until 130 and quit so the skin can crisp up.
Drying the sausage bu running at a moderate temp in the smoker with no smoke for a little while, or unwrapping them in the fridge on a drying rack of some kind, is supposed to aid in smoke absorption from what I've read. Not sure it makes a difference, as I've enjoyed the end result no matter how I cook 'em.
I thought it was 152?
i,m no expert by any means but,i,ve read that 160 is recomended by the fda but they are covering themselve by 10 deg.I take my sausages to 155 then give them an ice bath to cool them down quickly out of the danger zone .just my 2 cents.bill
That's the key to smoking sausage. Dry the casing with heat BEFORE you apply any smoke. You should dry it enough for the casing not to feel damp. Not totally dry it out though.
Thank you for sharing.