What Temp is whole hog sausage done at ?

Discussion in 'Sausage' started by triplebq, Jan 6, 2010.

  1. triplebq

    triplebq Smoking Fanatic

    Tx
    I smoke my whole hog sausage and was wanting to know the proper temp to cook to for doneness and safety ? Thanks for the help .

    It's like say Jimmy Dean or Owens or JC Potter but we make it ourselve's in sleeves .
     
  2. rivet

    rivet Master of the Pit OTBS Member

    If you smoke it to 165F internal you'll be fine. Thats what we smoke our fatties to as well.
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    I'm not sure I understand "sleeves". Is this casing? Watch your smoking temp though, too high and you will render the fat which you don't want to do if your smoking the sausage.
     
  4. Cure added or not?
    If no cure , then cook at > 200F , probably 225, until done (USDA says 160).
    If cured, then you can smoke at lower temps, I do my sausage at 160-170.
     
  5. morkdach

    morkdach Master of the Pit OTBS Member

    good answer ^^^^^^^^^^^^^^^^^^^^^^^^^
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    No cure yer gonna have ta hot smoke it 225° - 250° to an internal a 160° - 165°.

    Cured, start out at 130° fer say 1 ta 1 1/2 hours ta dry it, or till it feels dry (casins).

    Boost the temp ta 150° an add smoke fer two hours or till ya get the color ya wan't.

    Then up the temp ta 170° - 180° to a internal a 155°.

    Then give em a nice cold shower till the internal drops below 120°.
     
  7. Thats what I do also for sausage.
    But I am a little confused, I pull the sausage (cured/smoked) when it hits 155 per most of the recipes I have read.
    How do we reconcile that with the USDA recomendation to cook pork to 160?
     
  8. triplebq

    triplebq Smoking Fanatic

    Tx
    Plastic wrappers with no name on them , about 2.5 inches around . You take it out of the wrapper and fry it up .
     
  9. travcoman45

    travcoman45 Master of the Pit OTBS Member

    It will carry over some heat on its own. Plus were dealin with a cured meat product ta boot.

    The 160° is fer a raw pork product bein cooked.
     
  10. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Sounds like a uncured pork pattie, yer gonna have ta hot smoke that en but then it would be cooked.
     
  11. triplebq

    triplebq Smoking Fanatic

    Tx
    breakfast sausage mostly not cured , but add in some cured as well . thanks for the great help and answers . it hits 170 and I pull it and sometimes it seem over done.
     
  12. triplebq

    triplebq Smoking Fanatic

    Tx
    Exactly , you beat me to it . thanks
     
  13. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    >>it hits 170 and I pull it and sometimes it seem over done.<<

    yep, i'd agree - it's probably well over-done at 170.
     

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