- Feb 1, 2010
- 6
- 10
I just smoked my very first pork sausage. I used a 10 lb picnic shoulder and used hog casing. I split my sausage into three different spiced varities - Italian, Cajun and Breakfast sausage.
Before I threw the links into my new Masterbuilt electric smoker ( which I have zippo experience with ) I set the temp at 135 and once that temp was achieved I put in the apple wood and sausage and set the temp to 170 for 6 hours. This was per the Masterbuilt instruction manual.
The sausages came out completely dry. They were so bad I wouldn't even feed them to our dogs.
My thoughts were that I used too high a temp or I left them in the smoker too long or BOTH.
Can someone give me an idea as to where I went wrong and help get me started for my next pork shoulder ?
Thanks ahead of time for any and all of your help. :)
Mojo
Before I threw the links into my new Masterbuilt electric smoker ( which I have zippo experience with ) I set the temp at 135 and once that temp was achieved I put in the apple wood and sausage and set the temp to 170 for 6 hours. This was per the Masterbuilt instruction manual.
The sausages came out completely dry. They were so bad I wouldn't even feed them to our dogs.
My thoughts were that I used too high a temp or I left them in the smoker too long or BOTH.
Can someone give me an idea as to where I went wrong and help get me started for my next pork shoulder ?
Thanks ahead of time for any and all of your help. :)
Mojo