I want to smoke some Italian sausage - for sausage and pepper sandwiches. Can someone please tell me what temp, how long and how much wood to use in my SM025?
Thanks
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http://www.wedlinydomowe.com/s...-making/cooking-meat. This is a link that I just found that talks about what internal temp to cook it to. Just scroll Down a little and you will find sausage mentioned. I don't know where that will bring you as far as time, I always like to know because it helps in meal prep., I am guessing u can use a probe if u r making the fat sausage. My guess would be not much wood because the cook time wouldn't too long, maybe 2 oz. If I had to try and guess I would say cook at 250 or 300, then maybe there is a chance the skins may crisp a little. I am sure someone else with more experience will chime in. Did u do a search on the forum.
Vicki, you make some good points.
Is a person talking about making and smoking sausage or are we just warming/cooking store bought sausage?
Yes, there seems to be some info on the search of Smoked Italian Sausage
Is a person talking about making and smoking sausage or are we just warming/cooking store bought sausage?
Yes, there seems to be some info on the search of Smoked Italian Sausage
Although the higher temp will work, I'd cook them at a lower temp like 210-225*. Let them lay in the smoke longer. Some hot smoke them at 180-190*.
Here's what I did hot smoking some garlic sausages. I've switched the Italian for the Garlic and proceeded the some way. You could use pecan, oak or fruitwood and get great results.
Unless your sausages are huge like mine were, they won't take 2.5 hrs. Go by temp. 160* internal, and they're done. Some cook to 155*.
Here's what I did hot smoking some garlic sausages. I've switched the Italian for the Garlic and proceeded the some way. You could use pecan, oak or fruitwood and get great results.
Unless your sausages are huge like mine were, they won't take 2.5 hrs. Go by temp. 160* internal, and they're done. Some cook to 155*.
In my smo25 I smoke them for an hour at 225. Then I give them a good char on the grill. But thats just me. The smoke lays a great flavor on them and the char gives them that crisp bite. Like the others have said make sure your internal finishing temp is above 160.
last time I smoked 'em at 220 to an internal temp of 160 and they were great: smoked Italian sausage
Dang TN Q. Those still look great.
Wow TN Q you make some great looking sausage!!!
quote:Originally posted by Vicki B:
http://www.wedlinydomowe.com/s...-making/cooking-meat. This is a link that I just found
Check out the Feature Topic at the first of this forum. List of links. That's my first post
There might be some more posts there to help.
If anyone has more websites, don't hesitate to add them there.
SmokinOkie, I guess we both have those search engine skills 
and recognize good info when we see it. Vicki
By the way have you or anyone else used the high temp cheeses I am seeing on various websites in your home made sausages? Is it a highly chemicaled (not a word, but..)product, or would you recommened it/ My youngest son likes cheddar in his sausage.
and recognize good info when we see it. VickiBy the way have you or anyone else used the high temp cheeses I am seeing on various websites in your home made sausages? Is it a highly chemicaled (not a word, but..)product, or would you recommened it/ My youngest son likes cheddar in his sausage.
If you want cheese in something cooked, I don't know how to put cheese that won't melt in there without using high temp cheese.
A normal cheese might not even hold up to the smoking process let alone cooking/serving.
A normal cheese might not even hold up to the smoking process let alone cooking/serving.