Smoker Temp

[gizzard]

I am going to smoke some venison ring sausage. I need to know what temp the smoker should be. I have the temp for the finished meat is 152 degrees. Would appreciate any help. Thanks.

[Wildcat]

Sorry I can't help on this one, but welcome to the forum.  There are a couple of wild game experts on here and I am sure they will get with you when they see your post. ;)

[Arcs_n_Sparks]

gizzard,

The Rytek Kutas bible suggests 160 box temp, and taking the sausage to 152. This should be a cured sausage, since you will spend a fair amount of time in the danger zone.

Arcs_n_Sparks

[nodak]

Check out this link to get you started in the right directions on smoke times and temps. 

http://www.askthemeatman.com/how_to_make_deer_sausage_updated_9300.htm

They show a nice chart if you page down, also tells you vent opening, besides temp and times.

[whitetailfan]

Arcs is on if that's what the Kutas book says.
I will start low 130 to 150 and smoke up to 180 to finish the product without much in the way of fat rendering.  That 180 is from instructions taken from and old local sausage man that we learned from, I have not seen that temperature in print before.  It still takes plenty of time at that temp, with a max of 160 to reach 152, plan on not being on call for anything lol.

[gizzard]

Thanks to all you guys for your suggestions on my smoker temp question. Now I will go to work