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Thanks tjr for the sausage help
Posted By: TC
Date: Saturday, February 21, 2004 at 9:46 a.m.
I made about 4 batches of 19mm beef stix by smoking for 4-8 hours and then gradually increasing smoker temps to 160-165. Sausage always came out somewhat dry. Last weekend I tried your method of 3 hours smoke followed by cranking smoker temps right up to 170-175F and cooking for an hour and a half or so. The sausage came out great this way. Much more moisture then the gradual increase method. I'm going to assume that gradual increasing the temperature of your smokehouse is applicable for larger diameter sausages. I have 10 lbs in the smoker right now and expect it will be very good as well.
Thanks for your post as it helped me alot!
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