ok, I'm kinda dense when it comes to following a recipe, but I have a buddy that is having real problems with summer sausage and I want to get it as close to right the first time if possible.
So, I smoke for the recommended time then "cook" until core reaches 170. I'm lost there? Am I just raising the temp in the smoker and opening my stack until the core temp is 170? On chilling to 40 degrees...freezer or ice chest?
So, I smoke for the recommended time then "cook" until core reaches 170. I'm lost there? Am I just raising the temp in the smoker and opening my stack until the core temp is 170? On chilling to 40 degrees...freezer or ice chest?
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