6 pounds of Andouille hanging on the left, 9 lbs Cold Smoked Polish on the right and 70 lbs green bacon on the bottom
Both sausages are going to dry and cure for 2 days in the fridge.
The Andouille will be dried in the hot smoker for 2 hours at 120-130 and then we'll add a bit more wood to build the heat to 170. They will end up on a couple of slices of fresh french bread for poboys.
The cold smoke Polish and bacon will rest an additional day then dry in the smokehouse for a couple of hours. We'll close up the smokehouse and let them go until we get a nice color. You know what happens to the bacon. The weather will be cool next week so the Polish will go in my drying/cure room for a while until they lose about 15% of their original weight. I like the Polish sausage simmered in beer (maybe with onions) and served with a plate of Red Beans and Rice.
It's going to be a tasty weekend!