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Another DIY link sausage question
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Make sure you smoke your sausage in cold dry weather. Everyone has their own way of doing it. We smoke for 4 hours at 170 and then leave it in until it reaches an internal temperature of 158-160. Then open the door and let it cool. Sometimes it takes longer depending on the stall time. We have an insulated smoke house so it’s easy to regulate the temp. We also stopped using cure
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