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What temp do you smoke sausage at?
Posted on 6/4/20 at 11:05 am
Posted on 6/4/20 at 11:05 am
Good morning,
What temp do you guys usually smoke your sausage at? This will be venison Andouille. I normally set my smoker to 180 degrees but the sausage doesn't have a uniform color by the time it hits the internal temp. Should I be lowering the smoker temp and extending the smoke time? I usually shoot for an IT of 150.
The sausage I make tastes good but I want it to come out of the smoker ready to go straight to instagram.
What temp do you guys usually smoke your sausage at? This will be venison Andouille. I normally set my smoker to 180 degrees but the sausage doesn't have a uniform color by the time it hits the internal temp. Should I be lowering the smoker temp and extending the smoke time? I usually shoot for an IT of 150.
The sausage I make tastes good but I want it to come out of the smoker ready to go straight to instagram.
This post was edited on 6/4/20 at 11:06 am
7
Posted on 6/4/20 at 11:52 am to Loup
I start at 130 degrees then increase temp. 10 degrees every hour till it gets to 180. With Andouille I do a really heavy smoke. I made some a couple weeks ago and the color was great. Flavor was spot on as well.
Make sure you let the sausage dry and form a pellicle before you put it in the smoker.
Make sure you let the sausage dry and form a pellicle before you put it in the smoker.
Posted on 6/4/20 at 12:12 pm to Loup
I go as low as possible where I can keep a reliable temp (~150 on my smoker) for a few hours. Then I'll crank it up to 200 or even 225 for an hour or so in order to get the internal temp right. Then I pull. With garlic-heavy sausage like andouille I'm always afraid of botulism or something by leaving the smoke too low for too long.
Posted on 6/4/20 at 2:04 pm to Loup
Haven't tried it yet but I heard of someone putting frozen water bottles in the smoker to keep the temp down in the beginning. Want to try it next time
Posted on 6/4/20 at 10:22 pm to Loup
quote:
I start at 130 degrees then increase temp. 10 degrees every hour till it gets to 180. With Andouille I do a really heavy smoke. I made some a couple weeks ago and the color was great. Flavor was spot on as well.
Make sure you let the sausage dry and form a pellicle before you put it in the smoker.
This is close to the method I use. Do you use cure/pink salt? Needed for the low temp start.
Posted on 6/4/20 at 11:09 pm to Loup
It depends on how strong you want the smoke flavor. The cooler the temp, the more the sausage will absorb the smoke flavor.
Posted on 6/5/20 at 6:42 am to haricot rouge
quote:its a must for a true smoked sausage IMO
Do you use cure/pink salt? Needed for the low temp start.
Posted on 6/5/20 at 7:03 am to Loup
I do smoked sausage a few times a year. I usually start at 160-170 range ending up around 180. I do a pork/deer mix approximately 60/40. I use Boston butt. I season with Rebel butcher SS seasoning and cure. I smoke it over a combo of hickory and cherry wood. It gives a nice smoky flavor but not overpowering. The color comes out a nice mahogany.
I grew up on Vines sausage and this is very very close to that. Here are some pictures of the batch I made last week. The smoker is one I built a couple years ago.
I grew up on Vines sausage and this is very very close to that. Here are some pictures of the batch I made last week. The smoker is one I built a couple years ago.
Posted on 6/5/20 at 7:40 am to pdubya76
Beautiful!
More pics of the homemade smoker please
More pics of the homemade smoker please
Posted on 6/5/20 at 7:45 am to mylsuhat
Here ya go. 
Posted on 6/5/20 at 9:12 am to pdubya76
That’s awesome.
Now more pics of that yard/land you got. Looks like my dream.
Now more pics of that yard/land you got. Looks like my dream.
Posted on 6/5/20 at 9:15 am to haricot rouge
Yes I use cure in all my smoke sausage.
Posted on 6/5/20 at 12:28 pm to pdubya76
Damn, that's pretty. I'm digging the smoker
Posted on 6/5/20 at 2:53 pm to Loup
Thank you. I wanted one that would last a lifetime and didn’t feel like waiting a year on a waiting list. It’s tall and wide. I cook for the kids/wife’s school and feed my sons football team every so often so it comes in handy. I’d like to do some contests one day but don’t have the time to devote to it now.
Posted on 6/5/20 at 2:56 pm to pdubya76
Good stuff with that smoker and sausage, dang.
I usually just go right around 225 for the whole smoke.
I usually just go right around 225 for the whole smoke.
Posted on 6/5/20 at 3:11 pm to Chucktown_Badger
Thanks ....I follow your posts . You’ve made some killer briskets.
Posted on 6/5/20 at 3:22 pm to haricot rouge
“Smoked sausage” is cured. Curing changes the taste of the products and helps preserve it. If you don’t cure it, you are just smoking fresh sausage.
Think of it this way: take a brisket and smoke it. You have smoked brisket. Take a brisket and cure it and then smoke it, you have pastrami. The two taste different.
Think of it this way: take a brisket and smoke it. You have smoked brisket. Take a brisket and cure it and then smoke it, you have pastrami. The two taste different.
Posted on 6/5/20 at 3:23 pm to pdubya76
quote:
You’ve made some killer briskets.
Thanks man...though I'm certainly an amateur when it comes to some of the fellas on this board.
Posted on 6/5/20 at 3:42 pm to SixthAndBarone
quote:No you have uncured smoked sausage.
If you don’t cure it, you are just smoking fresh sausage.
quote:
Take a brisket and cure it and then smoke it, you have pastrami. The two taste different.
No you have smoked cured brisket.
I have no idea where you get your information from. I'm curious how much real time experience do you have smoking meat. Real time not text book??
Posted on 6/5/20 at 5:58 pm to unclejhim
Everything I said is true. I know because of both textbooks and my real world experience. A pork roast and a ham can be the same meat, cooked the same way, but they are two different products, right? It’s because ham is cured.
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