Preheat the smoker or grill (2-zone cooking) – This is done to attain the best temperatures, 225° F just before the meat is placed on the smoker racks. You can do this in one of two ways both of which involve tying the links to ensure that the sausage doesn't unravel: The reason for hanging is so that the sausages don't touch each other. Do it as quickly as possible to prevent any shriveling or shrinkage. Various Types of Meat – The exact meats you choose will vary depending on your taste. You don’t need to rush the process. It's important to remember when smoking sausage that we tend to "eat with our eyes" as well as our mouths. If you have any questions or comments about this process, please don't hesitate to let us know in the comment section. Whatever smoking method you’re using, you want your smoker to reach a temperature of 250°F slowly, and stay there. When you've reached the desired temperature remove them from the smoker, spray them with cold water (or fully immerse them in water) until the core temperature returns to 43°C (110°F) or lower and this will help to re-solidify the fats in the sausage and prevent shriveling. Once the charcoal is hot, add wood chunks on top of the coal bed for desired smoke flavoring. Some people will build or buy smaller smokehouses that they can fit in a kitchen or even their pantry. To help you maintain the correct focus, let us share with you the tips on how to smoke homemade sausages correctly for an enjoyable snack or meal. This soaked wood produces just the right flavor of smoke for the desired overall taste when burnt. You're typically going to have to replace the wood chips every 90 minutes to keep the temperature intense. time it is ready to eat. Thanks woodcutter! If you enjoyed reading this complete guide to smoked sausage, we think you should send it to any friends or family members who you think might enjoy it. It was previously smoked to add flavor, then frozen for storage. Moist wood chips will smolder more and last longer than dry wood chips, but dry chips offer cleaner combustion and smoke. After the sausage has been smoked it still needs to be cooked. Your email address will not be published. These chips are richer in wood taste and create a variety of different textures and flavor variations. If you’re using a gas or electric smoker, set the thermostat to 250°F. Alternatively, you could eat them as a stand-alone snack. You want a minimum temperature of 152 degrees Fahrenheit. Prepare the sausage links the same as for air drying, whether on racks or smoking sticks. If you’re using a gas grill or smoker to smoke sausages then gas will obviously be your fuel type, but you’ll need a smoker box and wood chips to add smoke flavor to the meat. Learn and follow the individual steps and your sausage will turn out great every time. Smoke the sausages for between 30-60 minutes and look on to ensure that they are moderately smoked – don’t over smoke. Make sure that the temperature of the smoker stays at a consistent temperature during the smoking process. Now that your meat is ready and your wood chips are soaked, you can start smoking. temperature it should take around an hour or so to bring the sausages up to Before starting the process though, we need to be reminded of our cardinal rule: Never smoke sausage without using a cure! Of course you can just lay the sausages out on wire racks but this will leave a cross hatch of light marks on the casing where the smoke has not been able to take hold. This way, you won’t be constantly poking multiple links and letting the juices run out. Is there any reason I couldn't use my oven in the house for the last few hours? It is from North Africa where paprika, cayenne among other spices are added to the beef or pork meat and grilled. When using them, you must smoke your meat for at least 3-4 hours. Be patient to get good results. However, you can also smoke them for a little longer if you want them to create a richer and smokier texture. Note: Never close the vents altogether because your smoke will go stale and deliver an unpleasant acrid taste. The meat will be safely cooked Don’t let the temperature go above 170 degrees F, as this can dry out your sausage. If you follow this guide, you’ll have juicy, smoky sausage every time. ​Kielbasa is a type of smoked sausage, but not all smoked sausages can be called Kielbasa. Most people will use pork and pair it with milder meat, like beef, to enhance the flavor profile. knots. Step by Step Directions Even a Novice Cook Can Follow. Cold smoke to add flavour at temperatures below 30°C (85°F) for anywhere between 2 and 6 hours dependent on how much of a smoky flavour you desire. This should be so throughout the cook time. Smoke sausage for about 3 hours turning them every 45 minutes. To keep the cold smoke generator smoldering. Moreover, making smoked sausage should always involve an overnight drying process which in addition to drying the casing also allows time for the curing powder to be well dispersed in the sausage. Frozen sausage is usually good for about 9-12 months. Make sure you step back when you throw in the sausage, though, as its going to create some steam. An hour later you can put them in the refrigerator but remember that the smoke from your sausage will impart to other contents of your refrigerator. Pellet smokers are on the rise, and for good reason. We tried hard to make this article as informative and as entertaining as possible. Some even like mixing in fresh chopped garlic or dehydrated chopped onions. Smoked sausages can be made from any type of meat - beef, pork, chicken, turkey, alligator, duck, etc. Smoking sausage is a process. 2 hours at 225°F will yield perfect results most of the time. We recommend the Dyna-Glo DGX780BDC-D 36″ Vertical Charcoal Smoker for this very reason.