Okay... the time has finally come. The time where I try my hand at smoked sausage. I've read stuff off this forum for advise, and have given advise on processing your own deer, etc, so I am coming here for some tips from the pros. I've read some how-to sites and there are subtle differences in all of them. I'm wanting to know what you do, and maybe a pic or two of the results.
Here are the constraints:
Masterbuilt 30" digital smoker.
Using Zach's sausage seasoning and cure.
Natural Hog Casings.
Hickory wood chips.
Things I am unsure about are:
Use of binding agents (and what to use, dry milk, soy, etc.)
Other addatives
High Temp Cheese
The drying process (do you dry in the smoker... or in the fridge, kitchen, etc.
The smoking process (wet chips or dry chips... how long.)
Temp you cook it up to (145? 150? 155?)
What meat thermometer do you prefer?
Your cooling process.
And of course pictures!!!
Thanks,
Here are the constraints:
Masterbuilt 30" digital smoker.
Using Zach's sausage seasoning and cure.
Natural Hog Casings.
Hickory wood chips.
Things I am unsure about are:
Use of binding agents (and what to use, dry milk, soy, etc.)
Other addatives
High Temp Cheese
The drying process (do you dry in the smoker... or in the fridge, kitchen, etc.
The smoking process (wet chips or dry chips... how long.)
Temp you cook it up to (145? 150? 155?)
What meat thermometer do you prefer?
Your cooling process.
And of course pictures!!!
Thanks,
Comment