Smoked Sausage

Discussion in 'Sausage' started by arsmokinjoe, Jan 17, 2012.

  1. arsmokinjoe

    arsmokinjoe Newbie

    We are planning to make some smoked sausages with pork and deer.
    Should the smoking cook the meat or just flavor it?
    Either way.. Should a cure be used?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you don't use a cure you need to get the sausage above 135 degrees in 4 hours & cook it until it's 160 degrees internal meat temp. If you use a cure then you can slow smoke it over a 8-10 hour time frame.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Al was typing at the same time as me so X2 on what he said 
     
  4. arsmokinjoe

    arsmokinjoe Newbie

    Slow smoke it up to 160 ?
     
  5. adiochiro3

    adiochiro3 Master of the Pit OTBS Member


    No.  If it's cured it does not have to be cooked during the smoking process, although it still can be.  Usually, cured meats are "cold" smoked and then cooked to a final safe internal temp right before serving.
     

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