Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: I am interested in learning how to smoke sausage . . . . .
From: Robert L. Sehl,
Subject: Re: Smoking sausage
I am interested in learning how to smoke sausage, How do I find info?, and what about a small electric smoker, I have a large wood smoker that I use for shoulders and ribs, But I think it is probably too hard to regulate for sausage.
Robert L. Sehl (a regular reader)
Smoking sausage is the penultimate part of the process - eating being the ultimate. Therefore you have a lot to learn about making sausages first.
Probably the most complete book on sausage making is Great Sausage Recipes & Meat Curing by Rytek Kutas. He also sells supplies. He is in Buffalo, NY. 1-716-876-5521 1-716-876-5521 .
The Morton Salt Company also puts out an excellent book. The USDA has several books and pamplets on curing and making sausage. They are available from the Superintendent of Documents.
A good introductory book is The Sausage-Making Cookbook by Jerry Predika from Stackpole Books. Don't know if it is still in print, but your library may have a copy.
Unless you intend to make hard, summer sausages, your grill will probably work. Normally sausages must be eaten at once, refrigerated for a short time or frozen. If they are cold smoked you will need a different arrangement and the hot plate might work.
My advice is to do a lot of reading before you attempt to smoke sausage for anything but immediate consumption or a couple of days in the fridge.