Smoke-curing fresh sausages

Unknown

I'm getting into sausage making, and I'd like to try smoking my sausages to cure them. Does anyone know of instructions for doing this? I don't mean cooking the sausages, I only want to smoke them for storage and later cooking.

AZRP

When I am going to smoke sausage, I ad a cure to the mix. This allows more time for the meat to be in the danger zone temperature wise while smoking. It is important to get the sausage very dry so it can absorb the smoke. I usually refrigerate it overnight uncovered, then give it an hour in the smoker at 100 degrees before starting the smoke. -RP

Richard Fl

This should get you started.

http://playingwithfireandsmoke.blogspot.com/1991/03/sausage-bulk-and-links.html

ranger ray

valereee,
there;s a good book that tells ya everything you need to learn about sausage making..... it's called "great sausage recipes and meat curing" by rytek kutas another good source of info is the "sausage making cook book" by jerry predika...i've been making smoked sausages for quite a few years.... you question is a bit general....pm me if you like and i'll see if i can help you... thanks! ray

ranger ray

valereee,
check "you tube" smoking sausage...there are videos of varying quality.... but may answer some of you questions.... btw.... i never use cures.... i try to eat chemical free ... one of the main reasons i make my own sausage.... in fact i'm making my own organic hot dogs now after i read about the chemical content of them..

Davekatz

I used a variation of the Whiz's cold smoking setup (http://www.nakedwhiz.com/coldsmoking/coldsmokejerky.htm) to do a batch of andouille and had great luck.

I don't have a guru, so the trick seems to be a combination of a cold Egg, small fire, open bottom draft, and almost closed daisy wheel.

You end up taking advantage of the time if takes for the Egg to heat up to 160 or so to smoke the sausage and "set" the meat so that it doesn't render all the fat out.

Dave

Mike in Abita

valereee,
Not sure if you know this but you do have some other replys on the New Forum? Check link I you are aware of this then please disregard my post.[p]Thanks
[ul][li]Link[/ul]

Unknown

i am also into cold smoking and had looked into using my large BGE. when i asked this question a few months back someone had suggested using some sort of container to hold just a small amount charcoal. i was actully going to go by a fire box for a small egg to use in place of the regular one in the large egg. but, now that ive read this, its now my second great reason to just buy the small or mini egg for my arsenel.

man, i love this stuff!!!