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Join Date: Apr 2010
Location: Montgomery County, PA, USA
I use an electric smoker, I also don't buy a mix, I mix my own spices.
I use 32-35 mm casings, slightly smaller than commercial size, but I use the same size for fresh and smoked sausages, I don't make enough of either to warrant buying different sizes.
Stuff the meat as tight as possible without bursting the casings, eliminate any gaps or air spaces. I smoke them at 160 for about 12 hours, with dampers closed. Hot enough to cook the meat, kill bacteria, but not hot enough to make the fat melt (big non-no). Once smoked sausage gets over 170 degrees in the smoker, the fat melts and separates from the meat, and the sausage gets like a pencil eraser to eat.
Catch & release is for guys who don't know how to cook