I've been curious.. All the sausage smoking methods I see say to run your cooker at a low-ish temp before adding smoke in order to dry the casings so they'll take smoke. But when I smoke jerky (wet brine) or butts (pasted with oil and spices), I just turn on the smoke immediately and have never felt like the end product was under smoked.
Is there something about casings specifically that require dryness before taking smoke, or are us sausage folks taking an extra hour to dry that maybe isn't needed?
Is there something about casings specifically that require dryness before taking smoke, or are us sausage folks taking an extra hour to dry that maybe isn't needed?