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Smoked Sausage (Homemade) — Smoker at 225°F / 107°C, internal 160°F / 71°C

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Smoker Temperature: 225°F / 107°C

Target Internal Temperature: 160°F / 71°C

Overview

Smoked Sausage (Homemade): smoke at 225°F (107°C) until internal reaches 160°F (71°C) for 2-3 hours. Start at 130°F and increase 10°F every 30 min up to 225°F. This prevents fat-out (fat melting through casing). Internal 160°F. Ice bath after for snappy casing. Use curing salt for cold smoke.

Key Details

  • Smoker Temperature: 225°F / 107°C
  • Target Internal Temperature: 160°F / 71°C
  • Smoking Time: 2-3 hours
  • Start at 130°F and increase 10°F every 30 min up to 225°F. This prevents fat-out (fat melting through casing). Internal 160°F. Ice bath after for snappy casing. Use curing salt for cold smoke.
  • Maintain clean thin blue smoke — thick white smoke creates bitter flavor

Why This Matters

  • Smoking low and slow breaks down collagen in tough cuts for tender results
  • Wood smoke adds complex flavor compounds not achievable with other methods
  • Temperature control is the most important skill in BBQ smoking
  • Internal temperature determines doneness — time is only a guideline

How To

  1. 1Preheat smoker to 225°F (107°C) with chosen wood
  2. 2Season or rub the meat and place in smoker
  3. 3Smoke for approximately 2-3 hours, maintaining steady temperature
  4. 4Monitor internal temperature — target 160°F (71°C)
  5. 5Start at 130°F and increase 10°F every 30 min up to 225°F. This prevents fat-out (fat melting through casing). Internal 160°F. Ice bath after for snappy casing. Use curing salt for cold smoke.

Tags

cooking-tempssmokingbbqsmokersmoked-sausage-homemade

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Frequently Asked Questions

Smoker at 225°F (107°C), target internal of 160°F (71°C). Start at 130°F and increase 10°F every 30 min up to 225°F. This prevents fat-out (fat melting through casing). Internal 160°F. Ice bath after for snappy casing. Use curing salt for cold smoke.