Jan 18, 2013 · Warm smoke temperatures lie within the The Danger Zone (40-140° F), which is the range of temperatures where all bacteria grow very fast. IF you are attempting to smoke sausages WITH the proper amount of cure, you can start at lower temp (120-130°) for a hour or so to dry them before applying smoke.

Jan 15, 2025 · 10 tsp liquid smoke [mix with water] Liquid measurements 2 lbs. (32 oz.) of cold water per 100 lbs. Of meat (.32 oz of water per lb. of meat) Mix this water with the liquid smoke then add it to the meat while mixing in the spices. 10 tsp. Liquid smoke (mix with the water before adding to the meat.) all of this is for 100# of meat.

Mar 30, 2010 · Next, remember, smoke to temp, and not time. Sausage like this should be place in a preheated smoker of about 120-130 degrees where it should remain for around 45 minutes or so to dry. Gradually raise the temps to 160-170 until an internal temp of 152 is reached. This sausage will not need to go above 152 degrees.

Mar 14, 2015 · If you do it in your smoker get to a temp of 90 degrees until your sausage is dry to the touch. After your sausage is dry, send the smoke to it. Get your temp up to 160 - 165 degrees. Then you need to let it bloom. Blooming just means to let it set at room temp. you want the IT of your sausage around 75 degrees before you put it in the fridge.

Dec 23, 2024 · Happy to hear you broke the threshold and found sausage isn't that hard. Get's a bit more challenging the smaller you go in casings. The cleanup sucks no matter the casing size. With your "go big or go home gusto" the cleanup up is rewarded with a large amount of product. Mine was 80/20 pork to beef. I will up to 50/50 next go.

Aug 14, 2023 · Hi there and welcome! indaswamp has your answer. Also, you can add cure to sausage and freeze and then later grill it up like a burger (no slow smoked) or pop it in the smoker and smoke it like a cured smoked sausage (start low, ramp up temp over many hours, until gradually hitting like 152F Internal Temp [IT] ).

Mar 9, 2024 · The sausage recipe I came up with is an attempt to clone Rudy's Country Store (Texas) smoked sausage. My recipe is a 25% pork and 75% beef sausage with cure. Have previously used WSM (could not control temperature) a MES (too much temp swing) and am now using a Weber kettle with extended ring (see avatar).

Aug 13, 2023 · The links have been pasteurized...safe to eat. And until the surface hits about 140*F, the sausages will continue to take on smoke flavor. The final internal temp. might be 140-148, be either way, they are done and safe to eat. You can also chill the links and double smoke them the next day for even more punch of smoke....

Jan 9, 2025 · Being you want to make smoked sausage you missed an important ingredient, cure. Sodium nitrite is commonly used at 0.25% by weight or 2.5 grams per 1,000 grams of grind. Another to consider is sodium erythorbate for anti oxidant and color fixing especially when adding cheese to the grind.

Feb 1, 2012 · I know that when I smoke ribs or a Pastrami, I shoot for a smoke ring as well as the smoke flavor. I will be attempting to smoke sausage soon. Some of the instructions I have read regarding smoking sausage call for an hour or so in the …