What is the smoking at 110degrees for 1.5 hrs for & what is putting them in ice water for?
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the 1.5 hrs at 110 is to bring them up to temp slowly and dry while the cold bath reduces shrinkage when finished
In addition, the 110 degrees is cold smoking, not hot smoking (or cooking) so it's a design of the type of sausage you're doing.
Are you reading a recipe somewhere? Have you done sausage before.
We've got a lot of helpful info, that's why I moved this to the Sausage forum.
Are you reading a recipe somewhere? Have you done sausage before.
We've got a lot of helpful info, that's why I moved this to the Sausage forum.
You need to give us more information on the total process you are trying to do.
Thanks guys. I think you answered my question.I was using the smoked bratwurst receipe thats on line. Internal temp 145f seems kind of iffy for pork though.
Give us the recipe.
The 145 isn't wrong necessarily. Pork is safe at that temp.
That's also why it was cold smoked, to "cure" it.
tell us what you're doing. Considering there are 1,000's of sausage recipes and many many processes, we need to know more about what it told you to do.
The 145 isn't wrong necessarily. Pork is safe at that temp.
That's also why it was cold smoked, to "cure" it.
tell us what you're doing. Considering there are 1,000's of sausage recipes and many many processes, we need to know more about what it told you to do.
All I want to do is get a good way to smoke something like Johnsonville pork Italian sausage.Time, Temps,wood etc.
I've smoked Italian Sausage a few times with great results. Throw them in the smoker at 210* and smoke them to an internal temperature of 155-160*. No low start (although I've done them at 180* for an hr. then kicked them up), no ice bath. They turn out with a delicious, smokey flavor. Give them a short rest out of the fridge to bring them closer to room temp before throwing them in the smoker. Simple approach, decent results.
That said, I'm always ready to try something different or better. Next time I'll give the above technique a shot.
That said, I'm always ready to try something different or better. Next time I'll give the above technique a shot.
quote:Originally posted by hinnen:
All I want to do is get a good way to smoke something like Johnsonville pork Italian sausage.Time, Temps,wood etc.
See, that's why we asked. You're talking about an already complete sausage, not a new sausage you're making yourself.
Just smoke them at a low temp, say 180, until the internal temp hits 150 to 160 and you'll be fine