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 . . . . . . .
FAQ Subject: How long to smoke the sausage in a smokehouse
I just bought a new house with a small, 10' x 10' smokehouse out back. I would like to smoke some sausage and have bought 25 rolls of 2-pound cloth bagged sausage. My question is: How long to smoke the sausage and how do I avoid spoilage? I have hickory wood and am ready to go. The roof of my smokehouse is 7 feet.
Phil Dillingham, Antioch, TN
Do you know how is was made and what of? Can you take the sausage back? Otherwise freeze or cook it. Then make some preparations and get some information before you buy up 50 lbs of ground up pig parts to smoke. There is a whole chapter in "The Great American Barbecue & Grilling Manual" on the subject.
Sausage making and smoking is serious business. Without knowing what went into the sausage it would be foolish on my part to advise you to try to smoke it and unwise on your part to proceed.
If you do proceed, heat the smoke house to 90°, hang the sausage and smoke heavily for about 10 hours. Then cut of a chunk and cook it to see if it has the smoke flavor that you want. If not continue to smoke until you are satisfied. Allow to cool down and move to refrigeration. Remember that this sausage is still raw and must be cooked to 160° before eating.
Good luck and let me know how the sausage and you come out.