Smoking Sausage

chillcoolcold · Oct 23, 2010

I have made fresh Italian sausage for years –grind, mix, stuff, vacuum pack and freeze. Now I have all this nice andouille and I was going to hang it in my offset smoker and smoke it for a couple of hours Until I read "DONT DO IT" if you did not add a cure cause of potential bacteria (botulism) - no problem I can seal and freeze right now just wont have smoke flavor. Any other suggestions?

bigabyte · Oct 23, 2010

You could hot smoke it. It will still get some smokey flavor and won't be in a danger zone long enough to spoil. That warning you read was referring to cold smoking, where a sausage is hung for days or even months. Just keep your temps over 200 degrees while smoking, you'll be fine. Cook the sausage until it hits 140 internal.

Smoking Sausage

chillcoolcold

Guest

bigabyte

somebody shut me the fark up.

Similar threads