Skip to main content

I have a grinder/stuffer on the way and I have a couple of questions before I try the smoked varieties:

Can you do a good job smoking various types of links in a Smokette?

On a sausage-maker's Web site I noticed he was using a Model 50 or 150 for smoking. Is it likely he was using the cold-smoke kit?

I am aware that down here in Central Florida that the ambient summer temperature is too high to use the cold smoke kit for fish but I am wondering if this also true for sausage.

Thanks for any info...
Original Post

Replies sorted oldest to newest

Thanks, Tom, I read all of Sausage Man's threads and they were very helpful.

Where'd Sausage Man go? He hasn't posted since he was going to Q-up that fresh ham from the wild hog last October? I'm curious as to how it turned out. Yours, too.

BTW, there was some discussion about grinders/stuffers. If anyone is interested, Krups now has two models which grind 2 1/2 and 5 pounds per minute. They come with all the accessories for sausage stuffing. I paid $99 for the smaller one at

I am assuming Sausage Man spreads his sausage out on the racks in his Smokette. I'll have to some experimenting.

Maybe I can get some recipes together before Stuart finalizes his new recipe book.

Also, I am looking for comments about cures that use sodium nitrates. I personally try to avoid them due to the nitrosamines which are formed in cooking.

It just occurred to me, if Q-ing is an art, then sausage making is a science.

I've been making the things for thirty years and food safety is critical during the prep stages, especially with the uncured varieties.

I use TenderQuick when cold smoking or making jerky. I use 1 tablespoon per 5 pounds of meat...which is probably more than needed, but it can't hurt.

Every sausage that is sold, MUST have sodium nitrates according to the USDA. However, I have never used when making sausages and cooking them at temps above 150�.

Add Reply

Link copied to your clipboard.