My dad and I are planning to make 30 pounds of pork butts into a variety of sausages this weekend, which I will smoke on Monday in my WSM. I'm guesstimating a 20 pound yield split evenly among 4 varieties: Italian, Kielbasa, Andouille and Hungarian.
We've done sausage a few times before, but I've gotten a lot of good tips in this section of the forum. And raised a few questions.
1 - Is smoking to a temp of 150 necessary to get the sausage to set up, like storebought Kielbasa or Andouille? Or is it done to keep in a safe temperature range? Or both?
2 - What type(s) of wood would you suggest? I really don't have any clue what is traditional for the Kielbasa or Hungarian, and I'm fresh out of sugar cane for the Andouille. I'm thinking a blend of apple and hickory.
Thanks for your help!
We've done sausage a few times before, but I've gotten a lot of good tips in this section of the forum. And raised a few questions.
1 - Is smoking to a temp of 150 necessary to get the sausage to set up, like storebought Kielbasa or Andouille? Or is it done to keep in a safe temperature range? Or both?
2 - What type(s) of wood would you suggest? I really don't have any clue what is traditional for the Kielbasa or Hungarian, and I'm fresh out of sugar cane for the Andouille. I'm thinking a blend of apple and hickory.
Thanks for your help!