Will a traditional wood burning smoker work for sausage?

[cbates]

I make a mean brisket and ribs- and am embarking on making my own sausage now. I have seen some references to a very low temp for smoking- frankly so low it concerns me about how healthy it may be- please share your insight- thanks!

[Jarhead]

By using cure #1 or Tender Quick in it you will remain safe within reason. Don't leave out in the hot sun, etc.
I like to mix one day, rest to distribute the spices and cure in the fridge overnight and stuff/smoke the next.
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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[cbates]

Thanks, Gunny- so is my traditional indirect smoker box that I use pecan, cherry and hickory in to hot to smoke with?

[Jarhead]

The best sausage making site and forum that I have found.
http://www.wedlinydomowe.com/sausage-making
What kind of sausage are you making?
You always want to keep your temps really low to start, to dry the casing and add smoke to it. Increase 10-15 degrees per hour until 170.
When IT hits 151 remove for an ice water bath. Hang at room temp to dry and bloom overnight.
I use a #10 can with holes punched in and around the bottom, briquettes and wood chunks to maintain my low temps.


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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[Harry Nutczak]

using a traditional stick burner can be very difficult to get the desired results when doing cured/smoked sausage.

Temperature control, especially at way low temps is a must. You should be able to hold a specific temp for hours when doing sausage. If you get too hot, too fast, you will not be happy with the finished product.

It can be done, but an electric model with a thermostat makes life a whole bunch easier.
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