TentHunter
Moderator
I had a hankering for some homemade smoked sausage so I stopped by the butcher Saturday and had them grind me up 10 lbs of fresh pork. I mixed up 7 lbs of Kielbasa & 3 lbs of Spicy Cajun Andouille.
I stuffed it all in hog casings and put it on the smoker to cold smoke for about an hour.
I used 5 pieces of charcoal and a foil pouch of hickory pellets to produce the smoke.
Using this method with the pellet pouches makes it easy to maintain a nice light smoke and a pit temp below 100°. After an hour I raised the pit temp to 190°. When the sausages reached an internal temp of 150° I pulled what were weren't eating right away and dunked them in cold water to stop the cooking. This also helps prevent the casings from shriveling. They finished cooling on some wire racks.
The sausages we were eating stayed on until they reached an I.T. of 165°.
Served up with some fried potatoes.
The rest was cooled in the fridge overnight then vac-packed & frozen for later use in meals.
Thanks!
I stuffed it all in hog casings and put it on the smoker to cold smoke for about an hour.
I used 5 pieces of charcoal and a foil pouch of hickory pellets to produce the smoke.
Using this method with the pellet pouches makes it easy to maintain a nice light smoke and a pit temp below 100°. After an hour I raised the pit temp to 190°. When the sausages reached an internal temp of 150° I pulled what were weren't eating right away and dunked them in cold water to stop the cooking. This also helps prevent the casings from shriveling. They finished cooling on some wire racks.
The sausages we were eating stayed on until they reached an I.T. of 165°.
Served up with some fried potatoes.
The rest was cooled in the fridge overnight then vac-packed & frozen for later use in meals.
Thanks!
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