Any issues Cooking my sausage not at 150f?
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I am still not fluent in sausage speech. But here goes nothing. I was asking if I stuffed my own raw meat, spices, binder, and cure into a casing… could I cook it at 225f on my smoker ? The answer appears to be that the likely hood of success is questionable, hence a no.It seems my oven will go as low as 170… so I will try that approach. JoeB
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributorsreplied to arnprior on last edited by
arnprior It will cook faster, and i would use an internal temp probe. Presentation also plays a part. Does it look the way i want it to look? Spraying some water to slow it down works too. When it hits 160-165, cold bath to stop the cooking. Temperature cooked also has a direct influence on texture… Smouchy wet, firm, or dry. Bottom line is the way you like it, is the way to cook it. Sausage making is an interesting art. A good sausage is the way you remember it is the way you remembered it to be… 100’s brat and polish recipes fm all over the world. Just make the 1 that tastes the way you want it… Cheers
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributorsreplied to arnprior on last edited by JoeB
arnprior BTW, you did a great job with the terms. In my world “cured sausage” is different then fresh sausage with cure in the meat batter for smoking. Technically at your higher temps you don’t need cure but i use it to retard pathogen growth while stored frozen
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Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansasreplied to arnprior on last edited by
arnprior said in Any issues Cooking my sausage not at 150f?:
Thanks for quick and detailed reply. Could I use my oven set at 170F ? Would that work ? I would then add liquid smoke to get that smoked effect.
I experimented with my oven a couple batches ago when I was having smoker problems. 170 degrees in my convection oven turned out excellent snack sticks. If this is the way you are going to go, I would recommend Hickory Smoke Powder instead of liquid smoke.
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributorsreplied to arnprior on last edited by JoeB
arnprior Just to say this: you don’t have to smoke or low temp cook. Flash grilling is just as good, and the smoking processes is normally reserved for “smoking” the sausage. Departing the smoke flavor in the meat. Just watch the internal temp to 160-165. Take it off the grill and enjoy… Just my opine… Cheers
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributorsreplied to Brianzipperdog123 on last edited by
Brianzipperdog123 I converted my smoker and grill a long time ago… A 12hr butt cook is now much simpler…
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to JoeB on last edited by
JoeB Totally agree, smoking and grilling are two different animals, both are great in their own way
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to arnprior on last edited by
arnprior said in Any issues Cooking my sausage not at 150f?:
if I stuffed my own raw meat, spices, binder, and cure into a casing… could I cook it at 225f on my smoker
Yes you can, but as everyone is pointing out for you to make the best product will require your extreme diligence on your part. Best scenario is to fully cook at the lower temp and ice bath then bring them back up to temp in your 225f smoker. If you really monitor the temp, humidity, and internal temp then yes you can do them on you 225f smoker.
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i have been using a vertical propane smoker to smoke sausage since i started making sausage , and the only time i have trouble with high temps is in the middle of summer but keep in mind that i live in colorado and at an elavation of 6,700 ft. most of the year i can hold the stack temp at between 100-130 ( thats the only temp i ever go by )
