Smoking sweet italian sausage in spirals, any suggestions?

[Hedlyna]

I'm a first timer on this forum, so bare with me please

[NePaSmoKer]

I'm a first timer on this forum, so bare with me please

Just throw it on the grill or what ever you got, make sure your temp is above 180* if you didnt add cure.

[Hedlyna]

Thanks, any idea how long?

[mikecorn.1]

Couldnt tell you how long. But bring them up to temp gradually or you will fat them out.


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[mikecorn.1]

Btw. Welcome to the forum. :)


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[Hedlyna]

Thank you Mike

[Habanero Smoker]

Hi Hedlyna;

Welcome to the forum.

If you are smoking/cooking in the smoker, and there is no sodium nitrite in the sausage; a cabin temperature of 225°F is recommended and will be much safer. If you are poaching them, a water temperature of 180°F, would be all that is needed. You will need to bring the sausage to an internal temperature of 152°F or higher.

[Hedlyna]

Thanks habanero, they turned out like a giant juicy slim Jim with great flavor only took a couple hours

[ghost9mm]

Hello and welcome to a really great forum...

[Smoker John]

Welcome to the boards

[Hedlyna]

Thanks guys


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