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Sausage Advice Please
GulfCoastBBQ
Posts: 145
I have just stuffed about 40# of homemade alligator sausage and am looking for suggestions on time and temp. It is stuffed in 1" natural casing and is cut 50/50 with ground pork and contains an additional 20% ground pork fat.
I intend to smoke it with hickory and vacuum bag it and would like it to finish similar to the other "partially cooked" smoked sausages so it is ready for the grill or frying pan later on.
Any suggestions?
I intend to smoke it with hickory and vacuum bag it and would like it to finish similar to the other "partially cooked" smoked sausages so it is ready for the grill or frying pan later on.
Any suggestions?
Comments
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Put them in your oven at the lowest setting with the door partially open for about an hour. You want to get them dry to the touch. Then smoke them at 200 dome until they reach an internal temp of 156. And remember, if you didn't add any cure to the mix, no longer than 4 hours between 40 and 140. -RP
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That sounds good! where did you get the gator?
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I live in south florida and hunt them every year. Got two big'uns this year! I probably have 100# of gator meat.
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