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Smoking pork sausage

PA Dutch EggerPA Dutch Egger Posts: 128
edited 10:41PM in EggHead Forum
The local butcher has pork sausage on sale. I would like to try to smoke this, but I haven't found any directions as of now. I would think indirect around 250 degrees? How long to smoke and do I use an internal temp to tell when it is done?

Comments

  • PA Dutch Egger wrote:
    The local butcher has pork sausage on sale. I would like to try to smoke this, but I haven't found any directions as of now. I would think indirect around 250 degrees? How long to smoke and do I use an internal temp to tell when it is done?

    Do a search on "Fatty" or "Fatties" and you'll get plenty of inspiration.
  • gdenbygdenby Posts: 5,369
    You can do pork sausage quite a few different ways. I do both direct and indirect, raised. If you take a mass of it, and roll it up like a commercial log, you can cook it as a "fatty" indirect at 250. You can make that as smokey and/or spicey as you wish. Just cook till 160 internal.

    I like making pork sausage burger, grill direct raised with dome around 350. A few turns, and then top with a slice of provolone. Mixes nicely with ground beef for a juicier and tmore savory burger.
  • There is a differance in cured smoked sausage and smoked sausage.
    If you want to cure it you need to get a curring agent such as morton tender quick and others and then smoke.
    Not cured just smoke it.
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