Hot Smoked Fresh Italian Sausage-Uncured

[Maverick500]

All,

I have exhaustively researched smoking store bought sausage and cannot find a definitive answer to this.

Is it safe to smoke fresh, uncured sausage??? I wish to start smoker at 225 degrees and hold there for entire process, until internal temp at 156. Then hold a few, then an immediate chilled bath.

Has anyone successfully done this? Are there dangers? If so, is there a point in the smoke process when temps are too long in the danger zone?

Part of me says it would be safe, but some of the material I've read states NEVER Hot or Cold smoke uncured sausage. I do understand the COLD smoke reasoning, but thought the HOT smoke method may be safe.

All experiences and advice welcome. Thanks in advance

Paul

[barkonbutts]

What do you plan on doing with it? Letting it sit out afterwards would be bad but if you cook it and freeze it or eat during the week you should be okay.

I cook uncured sausage at 225 all the time while I smoke my butts or whatever else I am cooking at that day. Generally it is breakfast sausage though...

So I guess the big question is what are you going to do with it AFTER you cook it?

[Fishawn]

Hot smoke it to temp and eat it. I go 165degrees. No need to ice bath it. It has no cure, treat it as fresh.

[LadyRed]

Hot smoke it to temp and eat it. I go 165degrees. No need to ice bath it. It has no cure, treat it as fresh.

Yep what he said!

[Mark R]

Hot smoke it to temp and eat it. I go 165degrees. No need to ice bath it. It has no cure, treat it as fresh.

Yup Fish onnit!

[DanMcG]

Yeah like Fish said, I'd go to 165° with a fresh sausage...

[Richtee]

Yeah like Fish said, I'd go to 165° with a fresh sausage...

And I'd get to 140 within 4 hours. Should not be an issue at 225-250. Lean to the 250. If yer doing big cuts..might as well anyway. I have found no difference and spent less time at the cooker that way. Fatty ribs benefit some with the 225. Gives them time to render out gently.

[chefrob]

And I'd get to 140 within 4 hours.

this is what was missing from the above comments...............

[curious aardvark]

unless these are massive sausages, at 225 you'll hit 140 within about 30 minutes.

If the sausages are still there 4 hours later - you've got crispy, crunchy sausage jerky - probably black :-)

so the short answer is: there is no problem with smoking fresh sausage at 225.

[someAZdude]

unless these are massive sausages, at 225 you'll hit 140 within about 30 minutes.

If the sausages are still there 4 hours later - you've got crispy, crunchy sausage jerky - probably black :-)

so the short answer is: there is no problem with smoking fresh sausage at 225.

That's what I was thinking. I did my Johnsonville brauts on the grill with smoke and in an hour they were over 170 as I recall. Still plenty juicy but I could have pulled them sooner for sure. Tasted great BTW

[Bearcarver]

And I'd get to 140 within 4 hours. Should not be an issue at 225-250. Lean to the 250. If yer doing big cuts..might as well anyway. I have found no difference and spent less time at the cooker that way. Fatty ribs benefit some with the 225. Gives them time to render out gently.

Exactly what Rich said, but stick a temp probe in because at 225*, it'll get to 165* pretty fast. You could use a lower temp to get more smoke on it, just so you get it through the Danger Zone "40* to 140* in no longer than 4 hours".


Bear