BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: phoenix316 on February 29, 2012, 01:12:38 PM

Title: Sausage Question
Post by: phoenix316 on February 29, 2012, 01:12:38 PM
I would like to know how to and what kind of sausage I need to smoke to get sausage like from a smoke house.

I got some polish sausage from a local butcher that I want to smoke.

I just don't know how much smoke it is going to allow in past the casing.

How long to smoke, what temperature?

What sausage will be good to smoke?

I don't want to make my own sausage.  I just want something I can buy at the store or a local butcher.
Title: Re: Sausage Question
Post by: DisplacedCoonass on February 29, 2012, 01:52:25 PM
My $0.02 worth...Use different types of sausage until you find one you like.  Keep temps of your smoker above 225F since odds are pretty good you're not finding a fresh sausage with cure in it at the store.  Start with 2hrs smoke and work your way up or down from there.