Author Topic: smoking sausage  (Read 2572 times)

Danbow

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smoking sausage
« 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?
Danny from Cowley County Kansas
Open fire tractor wheel griller, Oklahoma Joes stick smoker, Proud Smokin-it 3D wi-fi owner

40 caliber

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Re: smoking sausage
« Reply #1 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
Tom From NH
My two favorite things are  my Victory Motorcycle riding the tail of the dragon. and making the CUE!

Danbow

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Re: smoking sausage
« Reply #2 on: December 31, 2017, 03:13:26 PM »
what cabinet temp is recommended? 225?
Danny from Cowley County Kansas
Open fire tractor wheel griller, Oklahoma Joes stick smoker, Proud Smokin-it 3D wi-fi owner

Danbow

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Re: smoking sausage
« Reply #3 on: December 31, 2017, 03:15:52 PM »
Disregard the last post. I saw what I needed on the apple sausage post. Thanks
Danny from Cowley County Kansas
Open fire tractor wheel griller, Oklahoma Joes stick smoker, Proud Smokin-it 3D wi-fi owner