Smoked Sausage resources

[meatloaf]

Hello,
I am wanting to make things like smoked sausage, garlic rings, summer sausage... basically stuff i can store in the freezer that is already cooked and i can just slice and eat straight from the freezer (after thawing).
Most of the sausage books i have have long complicated recipes or need fermenting or whatever.... Do I need to do these types of salami recipes or is there an easier way, and can you point me in the direction of good resources and recipes please!!

Also, if you are making snack sticks and cooking until 165 at a temperature 200f is it necessary to use cure?? it seems unnecessary
Thank you!

 

[SmokinEdge]

You threw out a broad brush of what you are after. Can you be more specific about what sausage you want? Lots of info here if you can be more specific.

 

[meatloaf]

You threw out a broad brush of what you are after. Can you be more specific about what sausage you want? Lots of info here if you can be more specific.

Basically I am looking for the easiest recipes to start with hot smoked sausage.

 

[indaswamp]

Home Production of Quality Meats and Sausages by Stanley and Adam Marianski

 

[JLinza]

The guys that have responded so far, are your golden ticket to successful sausage. And there are many more out there.. be sure to post what you make.

 

[DougE]

Also, if you are making snack sticks and cooking until 165 at a temperature 200f is it necessary to use cure?? it seems unnecessary

As long as you hit an IT of 140° in 4 hours, no. Most smoke snack sticks slower than that, so cure#1 is needed.

 

[SmokinEdge]

Here is a great Kielbasa recipe of mine. Simple and straightforward. I and many of us have many more in about any flavor profile you want. Give this a look.

https://www.smokingmeatforums.com/threads/straight-forward-kielbasa-recipe.327432/

 

[meatloaf]

As long as you hit an IT of 140° in 4 hours, no. Most smoke snack sticks slower than that, so cure#1 is needed.

ah ok thanks for this clarification. I have read in one of the marianski books that if you cook them at 185f or higher you dont need cure. .... I guess they would have to get to 140f in 4 hours which would have to include the preparation time?

 

[meatloaf]

Here is a great Kielbasa recipe of mine. Simple and straightforward. I and many of us have many more in about any flavor profile you want. Give this a look.

https://www.smokingmeatforums.com/threads/straight-forward-kielbasa-recipe.327432/

Thanks!! Do you have the smoking instructions to go with it? Different temps for different times or same temp throughout smoking process?

 

[DougE]

I guess they would have to get to 140f in 4 hours which would have to include the preparation time?

During the grinding and stuffing process, the meat should be kept cold (below 40°). I keep the meat at 30~32° during grinding and slightly above that for stuffing so the prep time doesn't really enter into the equation.

 

[SmokinEdge]

Thanks!! Do you have the smoking instructions to go with it? Different temps for different times or same temp throughout smoking process?

You can smoke sausage many ways. Ramp from 130 for 2 hours to 140 in another hour 150 then ramp to 170 to finish.
I don’t do that anymore and just smoke for color at about 140 for 2-4 hours smoke. Then I immediately move to a hot water poach pot to finish IT, cool and the air dry to bloom. Much more control of the process and much more predictable time line.

 

[DougE]

Given that I use my pellet smoker for sausage, (with cure#1 added). I usually run just a smoke tube a few hours before actually starting the grill. The lowest setting on mine is 150°, so I run there awhile longer until I have the color I want, then poach in sous vide to 151° for the finish. cold water bath to stop cooking and prevent wrinkled casings, then hang at room temp to dry off and bloom.

 

[meatloaf]

During the grinding and stuffing process, the meat should be kept cold (below 40°). I keep the meat at 30~32° during grinding and slightly above that for stuffing so the prep time doesn't really enter into the equation.

ok perfect thanks

 

[meatloaf]

You can smoke sausage many ways. Ramp from 130 for 2 hours to 140 in another hour 150 then ramp to 170 to finish.
I don’t do that anymore and just smoke for color at about 140 for 2-4 hours smoke. Then I immediately move to a hot water poach pot to finish IT, cool and the air dry to bloom. Much more control of the process and much more predictable time line.

i will try both ways!

 

[SmokinEdge]

i will try both ways!

If you poach, keep the water between 155 and 170. No boil.

 

[ARsmoke]

This is my favorite resource:

Meats and Sausages

Meats and sausages provides information on how to make sausages, methods for smoking meats and plans for smokehouses.

www.meatsandsausages.com

Also, I like some of Chud's videos on YT.