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Other sources say that you can keep the fresh cooked sausage in the refrigerator up to seven days if kept at 40 degrees F (which is the normal setting in both restaurant and home refrigerators). Another says up to five days for cooked Italian sausage, lightly smoked sausage, or breakfast sausage.
Place the sausage into a smokehouse preheated to 120-130Â° F and allow the internal temperature of the sausage to rise to around 90-100 Â° F. Start your smoke at this time. Raise the smokehouse temperature to 140Â° F and let smoke for 1 to 4 hours. The longer you smoke the meat the stronger the smoke taste will be.When the smoking time is finished raise the smokehouse temperature to 170-175 Â° F. Continue to cook until the internal temperature of the sausage is 152 Â° F for a fully cooked sausage.int: Use a ratio of 80% game meat with 20% pork trimmings if the game meat has some fat showing. Our choice is to use 75/25 or 80/20 ratio depending on how fat our game is. You can use Feral hog for the pork if you have it or use your Feral hog to make 100% pork sausage.