smoked sausage question, final pics

[smokeNcanuck]

I stuffed 2# of BBQ jalapeno sausage today.  The mix is for fresh sausage but I am going to smoke it.  I added the right amount of cure #1,
but I'm not sure what IT I have to smoke to.  Do I just go with 151-152F like beef, or go I need to a higher temp?  The sausage is all pork.
Thanks for any help.

[Sailor]

dry the casing at 130 to 140 for an hour.  Roll smoke after the casing is dry.  Bump the temp up every 3 hours to 170-175.  Cook until the IT is 152-155.  You can also apply the smoke and after the smoke you can plunge them in a hot bath 160 and soak until the IT is 152-155.  Then pull and enjoy.

[smokeNcanuck]

Thanks Sailor, I have been reading a lot about peoples success using the water bath.  I may just have to give it a try, it really speeds up the process.
I'll post some pics when I'm done.

[smokeNcanuck]

Well I smoked these on Sat.  they turned out Ok but not as good as I wanted.  Was hoping they would be good cold sliced up, but I think I liked them better hot.
Nothing is ever bad though, just some better than others ;D  I'm sure they will get eaten up(hot or cold). The mix had a pile of jals(dehydrated) in it maybe too many. Really strong
tasting and I really like jals.

two hrs of maple and apple(4 to 2) darks spots are jals, not fat out

[classicrockgriller]

I think I bought that brand in the store before.

They sure look nice.

Is there such a thing as too much jalapeno?

[Sailor]

They look good to me!  I also have found that my smoked sausage does not taste as good cold as they do hot.  I just put them in a skillet with a little water and heat them up or cut them in 1/2 and heat.  If you nuke them I find that the casings get a bit tough on a reheat.  But I would sure hammer those that you have.   Great job!

[BuyLowSellHigh]

Look good! 

I think I'd eat every bit of that.

[ronbeaux]

They look good!

[OU812]

Is there such a thing as too much jalapeno?

What CRG said.  ;D

They look grrrrrrrrrrreat!

Makin me hungered, I'd devour the whole thing.

[Friar_Tuck]

Those are some great looking sausages!!
I have often found that time often turns so-so sasages into mouth watering hits.
If I have a batch that I am not impressed with, I leave some in th fridge for a couple weeks.
Then when I try them again, I am sometimes pleasantly suprised.
Thanks for the pics,
jim

[OU812]

I have found that if you wrap the sausage and throw in the fridge for a day or tow the flavor gets better.

[NePaSmoKer]

Nothing wrong with em

Send em to me  ;D

[SouthernSmoked]

They look good!