Italian Sausage fat out.....

[georgeamer]

What temp should I cook the sausages at to prevent "fat cookout"
I am using a PID with the probe mounted under the top shelf and will be cooking on that shelf...
George

[KevinG]

I do mine in a ramp.

120 F for 1 hour no smoke
160 F for 30 min with smoke
180 F  unitil IT of 156F with 2 more hours of smoke.

[NePaSmoKer]

I ramp like Kevin but start like this with my PID.

1. 130* for 1.5 hours no smoke. This dries the casing.
2. 140* for 3 hours w/smoke
3. 150* 3 hours no smoke
4. 160* 3 hours no smoke
5. 170* 3 hours no smoke. Check IT and if needed go to 175* or to #6
6. 180* until desired IT is reached.

[georgeamer]

Will both these suggestions retain the faf in the sausages?

[NePaSmoKer]

Yes both ways will work providing you dont exceed the 180* If you go above your just cooking it.

[Rich_91360]

Used a similar 4 step process over the weekend to smoke Hot Italian, Sweet Italian, and Merguez sausages.  Cooked to internal temperature of 150F and then ice bath.  No loss of fat at all.  Came out excellent using ther Auber dual probe.  This was my first time smoking sausage as I have typically only done fresh.