Postby Papa Tom » Sat Apr 25, 2015 9:45 am

chaostheory wrote: What problems will I have at 275 for 45 minuets? Im very new at sausage. Iv only made it a few times. Im just trying to do it much like franklin does at his place. Something that is quick and easy to just throw on the smoker and cook until done. Do it need to cold smoke the sausage or can I just cook it?

If you want "smoked" sausage you will need to cold smoke it to get that smoke flavor and mahogany color but there is no good reason not to just cook and serve the sausage. Aaron has a distinct advantage in that he knows when his sausage will be sold and almost exactly how long it will be on the cooker. If you limit the cook time to 45 minutes it may work out fine but the temperature problems with sausage occur when the IT goes beyond 170°F the fat renders out, the protein denatures contracting and forcing the grease (and flavor) out leaving a wrinkled greasy tube with a nice sawdust texture and tough casing.If you have a warmer (140°F) to hold the sausages until sale that will help a lot.Keeping the casings from getting dry and tough is another issue, if the cooker has enough moisture or you can baste to help.Experiment to find out how things work and good fortunes to you.