smoking sausages 1st time

[TomL]

I'll be a proud and happy owner of a smokin tex smoker soon (next week is delivery date). I'm make my own sausages and from next week, i'll be smoking these. any tips on time, temperate and process ? tks, tom

[antler]

Tom, you leave a lot of ground open to cover without specifics. I make hundreds of pounds of venison sausage every year and I always cook to a specific temperature by using a digital thermometer during the process. It really depends on what you are making and how it is stuffed. I have seen many recipes that say smoke for X hours but i never trust that. Summer sausage, 10-2"x 12" fibrous casings, I take to 165 internal with a 225 setting on the smoker. 80/20 venison pork italian spiced in pork casings I take to 155, if you find it is not enough, the next batch take a bit higher. Don't forget to experiment with different types of wood. Hickory is a fine all purpose wood but I find myself using a lot more apple, especially with chicken and pork. There is a whole world of smoking fun ahead of you. Enjoy.