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Smoking sausage

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Smoking sausage

Postby saddlesore » 02 10, 2016 •  [Post 1]

What internal temperature do you strive for when smoking sausage? Is it 165 same as cooking?
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Re: Smoking sausage

Postby Scrap_Iron » 02 10, 2016 •  [Post 2]

I smoked 25 lbs of elk summer sausage last fall. First time doing it. I used a Cabelas seasoning kit and I believe the directions called for an internal temp of 160. That was for a recipe that contained meat cure (sodium nitrate or pink salt). Temp may be higher for recipes that don't use a meat cure, but I'm not sure. Check out smokingmeatforums.com It's a good resource for all things smoked.
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Re: Smoking sausage

Postby saddlesore » 02 10, 2016 •  [Post 3]

That is what my researched turned up to. smoked some breakfast sausage the last few days, and 75% of it had the casing gone when I was done.
I stopped when the internal temp was160 degrees.
This was casing I got at Bass Pro and was marketed by LEM that sells grinders.

Smoked was an old Brinkman's electric, with no thermostat on it to control the heat.
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Re: Smoking sausage

Postby Tom Grates » 10 22, 2018 •  [Post 4]

160 IT, with an ice bath as soon as it hits temp.
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Re: Smoking sausage

Postby jmez » 10 23, 2018 •  [Post 5]

I take mine to 152 internal temp then into an ice bath. I don't let the smoker temp get above 180.
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