if I stuffed my own raw meat, spices, binder, and cure into a casing… could I cook it at 225f on my smoker

Yes you can, but as everyone is pointing out for you to make the best product will require your extreme diligence on your part. Best scenario is to fully cook at the lower temp and ice bath then bring them back up to temp in your 225f smoker. If you really monitor the temp, humidity, and internal temp then yes you can do them on you 225f smoker.

Thanks for quick and detailed reply. Could I use my oven set at 170F ? Would that work ? I would then add liquid smoke to get that smoked effect.

I experimented with my oven a couple batches ago when I was having smoker problems. 170 degrees in my convection oven turned out excellent snack sticks. If this is the way you are going to go, I would recommend Hickory Smoke Powder instead of liquid smoke.

arnprior My question is: are you smoking cured sausage or curing fresh sausage… I’m a bit confused, but that’s normal for me

arnprior stated, “so when I make my own cured sausage in a callegen casing,”

Just clarifying for ya.

Thanks for quick and detailed reply. Could I use my oven set at 170F ? Would that work ? I would then add liquid smoke to get that smoked effect.

Yes, assuming your oven will go that low. You can also crack the door on the oven if the temperature runs on the high side.

When I first got started, I made snack sticks in the oven just like you described.

I highly recommend buying a couple of remote reading digital thermometer to monitor the actual temperature in the oven or smoker and another to measure the internal temperature of the product you are making.

The temperature settings on ovens and many smokers are not noted for being all that accurate. Having a good thermometer is the only way to know what your temperatures actually are.

Some of the issues with making sausage with a smoker at high temperatures are that you run the risk of drying the sausage too quickly and forming a hard outer layer on the exterior of the sausage known as case hardening. Case hardening does not allow smoke to penetrate evenly into the sausage and interferes with even drying of the interior of the sausage.

Another problem of too high of temperatures is you can easily reach the rendering temperature of the fat in the sausage meat. At approximately 175 degrees fat begins to melt and separates from the meat mixture. When that happens you get a layer of pure fat just under the casing and the meat may be dry and crumbly.
It is not impossible to make sausage in a smoker intended for cooking briskets and pork butts at high temperatures. It just becomes a whole lot more difficult to make good sausage. One trick to keeping the temperature down is to leave the lid or door open to let the excess heat out. The down side is you are also letting the smoke out too though.