Saussage are in

Discussion in 'Sausage' started by platecutter, Sep 6, 2009.

  1. platecutter

    platecutter Newbie

    Just put 8 Polish and 8 Brats in the smoker, this is my first

    time smoking pork ,I have my meat temp alarm set at 175f is this to

    hot ? and went they get up to temp what next I've heard soak in beer

    and put in fridge would that be alright ?

    Thanks for the help guys - Platecutter
     
  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I wouldnt go that high personally. If you are planning on eating right away, then pulling at 165 is fine. If you are planning on storing and re heating later, I would pull them at 150, and chill. Gives you a little cooking room when it's time to re heat. Brats in beer is like cheese and crackers. they just go together. I like to start brats in a pan with a little butter then deglaze and braise in beer to finish.
     
  3. platecutter

    platecutter Newbie

    Thanks Fourthwind I will keep that in mind for next time ,

    just pulled them at 178f and letting them cool to room

    temp ,then vacume seal in two's for latter - platecutter
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Any pictures? Would love to see how they turned out.
     
  5. platecutter

    platecutter Newbie

    Sorry no pic's yet I haven't got a setup for that ,

    soon though . They seem to have turned out well

    by the look an smell , and yet another mod for

    the smoker comes to light - racks or rods for hanging

    sausage from is needed . Platecutter
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Picture we need pictures please pretty please pictures
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     
  8. que-ball

    que-ball Smoking Fanatic

    Didn't happen!

    What kind of smoker do you have? I don't think the smoker has been made that someone on this forum hasn't modded, and hanging racks is a common mod.
     
  9. just did 4 Jimmy Dean sausage "rolls" regular and the maple on the smoker [​IMG] it turned out great .........i smoked them for four hours but it also will depend how hot your smoker is i try and keep mine around 220 degrees i could not even begin on the taste and the smoke ring in the sausage is real good ...........never did it before a friend tried it and told me about it so now i have a freezer with at least 2 ready to eat !!!![​IMG]
     

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