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Smoking fresh Italian sausage
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Topic: Smoking fresh Italian sausage (Read 3340 times)
jimo95
Newbie
Posts: 5
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
Smokin-It model 1
Webber Genesis
Webber kettle charcoal
BedouinBob
Hero Member
Posts: 1276
Let's Smoke Meat!
Re: Smoking fresh Italian sausage
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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
NRA & USN
NDKoze
Global Moderator
Hero Member
Posts: 3008
Gregg - Fargo, ND
Re: Smoking fresh Italian sausage
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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
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.
jimo95
Newbie
Posts: 5
Re: Smoking fresh Italian sausage
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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
Smokin-It model 1
Webber Genesis
Webber kettle charcoal
jimo95
Newbie
Posts: 5
Re: Smoking fresh Italian sausage
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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
Smokin-It model 1
Webber Genesis
Webber kettle charcoal
jcboxlot
Hero Member
Posts: 1063
John, York PA.
Re: Smoking fresh Italian sausage
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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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Smoking fresh Italian sausage