Nilgai Summer Sausage w / cheese & jalapenos Q-View
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- 273 Posts. Joined 9/2010
- Location: Ponchatoula Louisiana
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First had the smoker at about 130 for an hour - Then up to 160 and started the smoke for about 2 hrs - then to 180 w/ smoke for 4 hrs. I bumped the temp to 200 without smoke for 1 hour- that is when I got an internal meat temp of 160. I then put the sausage in an ice water bath for a rapid cool down and then dried the outside of the sausage. I cut the stuff in to package size chunks for vacuum sealing and freezing.