Spolumbo's sausage

[Mikey]

Hey how's it going guys. I am originally from Calgary Alberta and they had a place there called Spolumbos sausage. They have some really good stuff including my favorite Turkey Cranberry. I noticed that they have some at the Save On in BC here and was going to try and smoke some of it but have never tried smoking sausage before, and advice? I assume that the smoke will penatrate the caseing with no problems. Also I got a letter in the mail from Bradley, I guess they are going to be introducing a new digital bradley, it has more capacity and will also control smoke and tempurature. Thanks in advance guys.[:D]

[Smudge]

When sausages are designed to be smoked, a cure is added to the mix. This is an essential step in the safety of the product, seeing that the sausages will be at a temperature conducive to growing bacteria for an extended period of time in the smoker.  

Are these sausages uncooked? Are they in hog casing?  


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~Tomorrow I've decided to be more spontaneous~

[Arcs_n_Sparks]

Agree with Smudge. Those sausages must be cured due to the extended period of time they will be in the danger zone.

[Phone Guy]

I make some fresh italian sausages and cook/smoke them in the bradley. I use a high heat and smoke/cook for about an hour and a half. No cure required.

PG

[Smudge]

Since you're using high heat you're actually cooking them, not unlike grilling them. I got the impression Mikey wanted to smoke them in the traditional sense--slowly and to be heated and consumed at a later date; hence my concern with that technique. Anything above 160 degrees will begin liquifying the fat and doesn't qualify for smoking in my definition, it's cooking. And I stress that's MY definition only.

My suggestion for Mikey would be to grill the sausages and toss some wet chips on the coals rather than using the BS.

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~Tomorrow I've decided to be more spontaneous~

[Mikey]

Ya Spolumbos is fresh sausage not cured, I just wanted to smoke them on high heat for a couple of hours and then maybe chuck them on the grill to brown them a little. If you ever see Spolumbo's I highly recommend them. Thanks for your help guys. Will the smoke penatrate the casing (natural) enough to make a difference in 2 hours.

[Thunder Fish]

Mikey,I get Save On's mild Italian sausage's and toss them in the Bradley,another food that is not around long .I am cooking them in there usually when ever I'm doing a chiken reciepe.They come out ready to eat in around 3-4 hours.