This may be sacrilege - but I actually like their smoked sausage and can't seem to duplicate the flavor.
I've just tried adding some sausage to the smoker w/a pork butt or brisket at 225-250
My sausage is always done long before it gets a nice dark color and smokey flavor.
From what I've been reading here, it seems I need to change my strategy (make sure it's dry first and at room temp before smoking, start at a lower temp 140-160 smoker and then finish at a higher temp)
Am I thinking correctly? Also, the slits they cut into the casings - is that done before smoking to let more smoke flavor in? Wouldn't that tend to dry it out more?
Any help would be appreciated.
Thanks,
Dean
I've just tried adding some sausage to the smoker w/a pork butt or brisket at 225-250
My sausage is always done long before it gets a nice dark color and smokey flavor.
From what I've been reading here, it seems I need to change my strategy (make sure it's dry first and at room temp before smoking, start at a lower temp 140-160 smoker and then finish at a higher temp)
Am I thinking correctly? Also, the slits they cut into the casings - is that done before smoking to let more smoke flavor in? Wouldn't that tend to dry it out more?
Any help would be appreciated.
Thanks,
Dean