Smokin-It User Forum!

Recipes => Sausage => Topic started by: Danbow on December 30, 2017, 12:29:32 PM

Title: smoking sausage
Post by: Danbow on December 30, 2017, 12:29:32 PM

I have some fresh venison/pork sausage a buddy of mine does and want to smoke/cook it in the smoker. We do these open fire on indirect heat for about 2-3hrs regularly but without an idea of what the temp actually is. Does anyone have a clue as to what temp and time for a ready to eat sausage should run for?

Title: Re: smoking sausage
Post by: 40 caliber on December 31, 2017, 01:51:02 PM

I do regular store bought hot italian sausage. I like them at 190 but i think most would be happy at 165-170.

pull one at 165 and see if you like it. if not go for 190

Title: Re: smoking sausage
Post by: Danbow on December 31, 2017, 03:13:26 PM

what cabinet temp is recommended? 225?

Title: Re: smoking sausage
Post by: Danbow on December 31, 2017, 03:15:52 PM

Disregard the last post. I saw what I needed on the apple sausage post. Thanks