Perfect. I tried my oven, it claims it Will hold 170f. Being a bbq smoking I have several remote temp probes, so yes I will measure both the oven and a sample sausage. Thanks for all the help, much appreciated.

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

An alternative view giving choices is always a good idea, in my view. We can always ignore

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

Perfect. I tried my oven, it claims it Will hold 170f. Being a bbq smoking I have several remote temp probes, so yes I will measure both the oven and a sample sausage. Thanks for all the help, much appreciated.

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.

So getting into sausage making and it seems I can do the basics. My issue is my smoker will not hold temp below 225f. I see folks taking about 150f …etc. so when I make my own cured sausage in a callegen casing, any problems with my placing them in my smoker at 225f ? The cook time will reduce. Comments for a newbie.

tooltime I am a beginner, beginner…. Doing minced jerky as my starting point and I really over cooked the first attempt…. So how about something for the beginner, the basics ?