Smoked Sausage Help Needed

[safety1]

We recently lost our local meat processor. We have been making our own pork sausage for several years, but always had it commercially smoked. Now this is not an option. I have messed around a little with ribs, chicken, and fish. If anyone has any helpful suggestions with smoking cased sausage, I would greatly appreciate it. Thanks in advance and HAPPY SMOKIN"

 

[deejaydebi]

Hello Safety1 - I smoke sausages all the time - they're just beter that way.

Fresh sausages - smoke them at about 90 to 100 degrees for about 4 hours if you want to keep them raw "Assuming" you've use a cure (i.e. Prague powder #1, instacure, Tenderquick etc.)


or

For pre-cooked sausages smoke at about 160 to 185 for 4 hours
at this temperature you don't need a cure

 

[safety1]

Thanks for the assistance. That is what I was looking for.

 

[chefjonny]

call a company called the sausage soure ask for rick. he the person i deal with all my smokin needs. # 1-800-978-5465. he also has a web site.
www.sausagesource.com. he is great when it come to helping someone. he out of hillsboro N.H.

 

[chefjonny]

a company I use for all my smokin needs : sausage source out of hillsboro N.H. # 1-800-978-5465 ask for Rick. he is great helping anyone in need. he also has a web site. www.sausagesource.com

 

[deejaydebi]

I've used them too. Fast shippers!

 

[smoked]

unfortunately they don't seem to have a snack stick size tube for my stuffer......dangit.......

 

[cheech]

Otherwise find a hand stuffer from a second hand store then use the stuffing tubes they have for the size from that hand stuffer

 

[deejaydebi]

Smoked -
I'm working on just that very thing - if I make it I'll make you one too.

I'm trying to scrounge some stainless tubing at work I just haven't had a chance to go down to the waterfront yet. Only bad part of the new job is I work inside almost all the time now. I think I'll love that come winter but in the summer it's a killer!