Smokin-It User Forum!
Recipes => Sausage => Topic started by: Danbow on December 30, 2017, 12:29:32 PM
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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?
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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
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what cabinet temp is recommended? 225?
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Disregard the last post. I saw what I needed on the apple sausage post. Thanks