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Recipes => Sausage => Topic started by: jimo95 on January 03, 2017, 09:09:51 AM

Title: Smoking fresh Italian sausage
Post by: jimo95 on January 03, 2017, 09:09:51 AM

Quick question.  I am going to hot smoke some store bought sausage.  I know to bring it to a temp of 160 but wouldn't putting temp probe in it allow juices to escape?  How will I know they are done without using a probe?

Title: Re: Smoking fresh Italian sausage
Post by: BedouinBob on January 03, 2017, 09:30:46 AM

Jim, I would probe one. You need to get the meat to 160.

Title: Re: Smoking fresh Italian sausage
Post by: NDKoze on January 03, 2017, 09:49:56 AM

Quote from: BedouinBob on January 03, 2017, 09:30:46 AM

Jim, I would probe one. You need to get the meat to 160.

+1 Probe one of them. It shouldn't lose "too" much juice.

Title: Re: Smoking fresh Italian sausage
Post by: jimo95 on January 03, 2017, 11:46:35 AM

Ok.  Thanks for the input. Bought some links at the butcher and will use apple wood... Can't wait

Title: Re: Smoking fresh Italian sausage
Post by: jimo95 on January 03, 2017, 12:14:18 PM

How long should they take at 225-250?

Title: Re: Smoking fresh Italian sausage
Post by: jcboxlot on January 03, 2017, 08:55:05 PM

I've done this before, probe one they wont loose their juices.  Figure on hour 1/2 and or leave time to grill them off too.  Just get the temp to 160 internal.