Sausage

Smoothsmoke · 05-23-2011, 04:43 PM

I make my own sausage a lot. However I've never smoked any, just cooked them on the cast iron pan. If I plan on smoking sausage, do I need to add a cure?

cowgirl · 05-23-2011, 04:52 PM

If you're going to hot smoke them (cook them) you don't need a cure.. if you cold smoke them you need to add cure.

---k--- · 05-23-2011, 04:54 PM

Depends on what you mean by smoking them. If you are smoking them right away above say 220* in order to fully cook them and then eat them, then no cure is needed.

If you are smoking them at very low temps in order to cure them, then yes a Cure #1 is needed.

I'm just starting my sausage adventures. I'm using this book, and it is really excellent. Highly recommended.
Amazon.com: Great Sausage Recipes & Meat Curing: 4th Edition (9780025668607): Rytek Kutas, Ben Kutas: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61aCX2oWywL.@@AMEPARAM@@61aCX2oWywL

bluetang · 05-23-2011, 04:56 PM

Not if you are smoking them hot....200* or so. If you are smoking at lower temps and gradually raising the temp, then yes. I smoke (cured sausage) at 130 and then raise the temp gradually. I rarely go over 170. I pull at 152 for a "fully cooked". I do sometimes pull at 130-140 with the intention of grilling them at later dates.

Cast Iron Chef · 05-23-2011, 04:59 PM

Great info. Sausages are going to be my next adventure.

Smoothsmoke · 05-23-2011, 05:00 PM

Thanks everyone, yeah hot smoking them is what I plan on doing. I never knew you could cold smoke them. Thanks a lot!

05-23-2011, 04:52 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	If you're going to hot smoke them (cook them) you don't need a cure.. if you cold smoke them you need to add cure. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

05-23-2011, 04:54 PM	#3
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Depends on what you mean by smoking them. If you are smoking them right away above say 220* in order to fully cook them and then eat them, then no cure is needed. If you are smoking them at very low temps in order to cure them, then yes a Cure #1 is needed. I'm just starting my sausage adventures. I'm using this book, and it is really excellent. Highly recommended. Amazon.com: Great Sausage Recipes & Meat Curing: 4th Edition (9780025668607): Rytek Kutas, Ben Kutas: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61aCX2oWywL.@@AMEPARAM@@61aCX2oWywL __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

05-23-2011, 04:56 PM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Not if you are smoking them hot....200* or so. If you are smoking at lower temps and gradually raising the temp, then yes. I smoke (cured sausage) at 130 and then raise the temp gradually. I rarely go over 170. I pull at 152 for a "fully cooked". I do sometimes pull at 130-140 with the intention of grilling them at later dates. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

05-23-2011, 04:59 PM	#5
Cast Iron Chef is One Chatty Farker Join Date: 08-01-09 Location: Henderson, NV	Great info. Sausages are going to be my next adventure. __________________ Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE]

05-23-2011, 05:00 PM	#6
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Thanks everyone, yeah hot smoking them is what I plan on doing. I never knew you could cold smoke them. Thanks a lot! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

05-23-2011, 04:43 PM	#1
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Sausage I make my own sausage a lot. However I've never smoked any, just cooked them on the cast iron pan. If I plan on smoking sausage, do I need to add a cure? __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

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