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Author Topic: Smoking fresh Italian sausage  (Read 3164 times)

jimo95

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Smoking fresh Italian sausage
« 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?
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Jim from South Jersey
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BedouinBob

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Re: Smoking fresh Italian sausage
« Reply #1 on: January 03, 2017, 09:30:46 AM »
Jim, I would probe one. You need to get the meat to 160.
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Bob - Colorado Springs
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NDKoze

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Re: Smoking fresh Italian sausage
« Reply #2 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.
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Gregg - Fargo, ND
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jimo95

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Re: Smoking fresh Italian sausage
« Reply #3 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
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Jim from South Jersey
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jimo95

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Re: Smoking fresh Italian sausage
« Reply #4 on: January 03, 2017, 12:14:18 PM »
How long should they take at 225-250?
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Jim from South Jersey
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jcboxlot

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Re: Smoking fresh Italian sausage
« Reply #5 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.   
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Smokin It #2.  Weber Genesis. Old Smokey charcoal.  Work from home antique tool dealer and living the dream.  Dad, Husband, Cook.  John~York PA
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