The sausage you smoke can either be bought from a store, or made at home with raw ingredients according to your recipe of choice. Within 60 to 90 minutes, the internal temperature of the sausages will reach 160°F. Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds. If you try to smoke at any higher temperatures, the fat content in your sausage will start to melt and ooze out of the casing. This post shares tips from a meat scientist about how to make smoked beef For how to prepare the sausage for the smoker, Click Here. Click on these links to get full instruction. I smoke at low temperatures and keep slowly bumping up the temps 10-20 degrees at a time until the smoker reaches 175. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature). Fat is important. Now I am onto making homemade smoked sausage. https://www.ilovegrillingmeat.com/homemade-smoked-kielbasa-recipe Homemade venison smoked sausage directions. I smoke longer because I like the smoke and it eventually soaks into the sausage. You can smoke them at 200°F. It's easy to avoid, so don't take the chance. In the end I split the sausage into 2 batches and made both kielbasa and andouille at the same time. Keep the temperature inside the sausage smoker between 160 and 165 degrees F.Max. Then I just wait until the sausage IT gets to 152-155. It can take 8-14 hours for a smoker full of summer sausage. Step 1 Hang cured kielbasa and let dry for an hour. Not only does it add to the flavor of your sausage, it acts as a binding agent. The rest of sausage smoking can be broken down into several easy steps. https://www.reformationacres.com/2014/02/homemade-smoked-kielbasa.html Since I got the smoker in the spring I have smoked ribs, shoulder, tenderloin, chicken wings, whole chicken and sausage. Since my family origin is from the Ukraine, I had to make kielbasa first. If you smoke uncured sausage you create the very real risk of encouraging the development of botulism (nasty stuff). If you are smoking previously smoked rope of homemade sausages, for example, you need to thaw them for a while if they came from the refrigerator. Stuff prepared sausage into 3-inch diameter fibrous casings. …