Moose Polish Sausage

[MooseSmoker]

Just dropped my first sausages in the smoker.  120 for an hour then smoke and up to 180 till IT is 160.  Sound right?

[RAF128]

When I do sausage it's 120 for an hour to dry, 140 with smoke for as long as you smoke, then 180.   Until it gets to 152.   
Do you have a secret recipe for your moose sausage? ;)    Just curious what you all put in it.

[KevinG]

I usually ramp mine too, but don't think it'll hurt too much to go straight to 180.

[NePaSmoKer]

Ummmmmmmm

I dont see em  :-\

[OU812]

So, how did the sausage turn out?

[Roadking]

How did they turn out? Guy is going to keep it a secret, probably turned out good.

[jiggerjams]

I see that 152 IT is a recommended temperature to shoot for. Do you stick a probe into the sausage to get a reading and chance losing the juices? How many sausages would you check the IT on?

[KevinG]

I leave the probe in. I'll pick one of the fattest sausage sections and leave it in there, if that one is done the others will be. But I still test them before I pull them.

[RAF128]

I've always stuck my probe in the bottom of one sausage and left it there until finished.   It does drip a bit.   Beer sticks are usually hung over a piece of dowling so no way of sticking it in the top..   With summer sausage I think I'll start sticking it in the top to avoid the dripping.

[KevinG]

I guess I should clarify a little on my last statement, becuase the thin ones if you've got a mix will be done before the fat ones. I usually run all of the same type of sausage at one time and they are generally uniform in size, which is why I'll go with a fatter one. But if you're running snack sticks and bologna, you're going to need to probe the thin one, cause it'll be done long before the bologna.