- Mar 23, 2008
- 2
- 10
i attempted smoking kielbasa yesterday!!! lost time and money!! i could not get the heat up beyond 65 degrees internal to the meat! i have the smoke pit about 5 feet away from the smoker and i used 4 inch pipe to get the smoke through. lots of smoke made it to the meat but no heat. is the pipe too small??
the sausage looks like it is still completely raw after 7 hours of smoke. i used mortons quick cure so is the meat safe to use as regular sausage??
HELP!!
olliedog
the sausage looks like it is still completely raw after 7 hours of smoke. i used mortons quick cure so is the meat safe to use as regular sausage??
HELP!!
olliedog