Cold smoked Polish

Discussion in 'Sausage' started by alblancher, Mar 20, 2009.

  1. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    At temps around 100 degrees will I have considerable drippings from the polish sausage? The sausage will be in the smokehouse with salt cured hams and maybe cheese.


  2. fritz

    fritz Meat Mopper

    Not much if any at that temp.

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