I know that when I smoke ribs or a Pastrami, I shoot for a smoke ring as well as the smoke flavor.
I will be attempting to smoke sausage soon. Some of the instructions I have read regarding smoking sausage call for an hour or so in the smoker with no smoke to dry the sausage casing . After an hour the smoker temp is increased and smoke is added.
I also read somewhere that the smoke ring in any meat product is the reaction of the meat with the gases in the smoke during the first two hours of the smoke. When I am doing smoke sausage is it a goal to develop a smoke ring on the sausage as well as to impart a smoke flavor to the sausage?
Thanks friends..
I will be attempting to smoke sausage soon. Some of the instructions I have read regarding smoking sausage call for an hour or so in the smoker with no smoke to dry the sausage casing . After an hour the smoker temp is increased and smoke is added.
I also read somewhere that the smoke ring in any meat product is the reaction of the meat with the gases in the smoke during the first two hours of the smoke. When I am doing smoke sausage is it a goal to develop a smoke ring on the sausage as well as to impart a smoke flavor to the sausage?
Thanks friends..
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