Smoking Questions

Discussion in 'Sausage' started by jckdanls 07, Nov 13, 2011.

  1. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    OK.. So I get store bought Itailin suasage ( I know, shame on me) and when I smoke it to an IT of 160 the skin is so damn hard to bite threw. Is there any way to rectify this problem ? Cold smoke (there lies a problem, yet to build a cold smoker) first and then GRILL it ? If so how long can I cold smoke "safely" ? Any help would sure be appreciated... Thx y'all
    Last edited: Nov 13, 2011
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    In order to know how long you can safely smoke it you would need to know if there was cure in the sausage. If you are buying it at the store and its a raw sausage then I would assume there wouldn't be any cure in it and in that case you would need to follow the 40-140 rule to make sure that the meat is safe to eat.
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    What temp are you smoking the sausage at when you experience the tough casings?
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I would assume these are pork? Try taking them to 145?
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Is the sausage like johnsonville italian sausage links...[​IMG]

    I wouold hot smoke these
  6. smokinal

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

    You can't cold smoke fresh sausage without a cure in it . You may want to try smoking them at a higher temp, since they are essentially ground pork they need to go to 160 to be safe. I would smoke them on your smoker just like you did the beer can chicken at the Gathering & see how the skin comes out.
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

  8. venture

    venture Smoking Guru OTBS Member

    X2 on Al.

    Good luck and good smoking.
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Yes, Those are exactly what I'm talking about

    "DUHHHHHHH ME" forgot all about the cure deal... Al, thats the way I did them... a little hotter (275`) to an IT of 160

    Craig... We just finished up the summer sausage last night that you gave us.. NOW THAT WAS YUUUMMMMMM.. i read threw some of those threads and seen one feller said the same thing as me... "Shoe Leather"...

    Thansk for reply'n y'all... I'll give them another try and If they come out tuff again... I'll just resort to grilling
    Last edited: Nov 14, 2011
  10. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    those are my wifes favorite sausage 

    easy fix to your question

    I soak them in a ziplock overnight in apple juice them smoke them for about a couple hours til you get about 160 -170 and then they come out perfect

    sometimes for heat i add a good squirt of chili sauce (from the chinese market) to the juice!
  11. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    HHMMMMM may have to try that one.. Thx Rick

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