Curing sausage in the WSM


 

Jeff Bowen

New member
Has anyone used the 22 1/2 WSM for curing polish sausages? I have a DigiQII that I was thinking about using to help keep the temp around 150-160 for curing. If anyone has any pointers, I would appreciate any insight on using the WSM.
 
You can get pretty decent results, just by smoking sausage in a wsm l/s. I've done andouille sausage a few times now, when I'm doing bacon.

IMG_3751.jpg


you can see they are slightly wrinkled, you do lose some fat, but nothing too bad.
IMG_3752.jpg
 
Welcome to the board Jeff.

I've done kielbasa on the 22.5 wsm and it turned out very nice.

I started with a pan of cold water and about 6 lit coals atop a chimney of kingsford and about 5 small chunks of hickory. I wanted a lot of smoke and kept temps below 200. At end, I raised temp to about 225 and took 'em to 153 internal. They were in smoke for about 5 hours.

After taking off grill, I plunged 'em into ice water in sink to cool 'em down and reduce wrinkling, and that seemed to work.

Ron
 

 

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