weisswurst
Smoke Blower
- Feb 12, 2011
- 108
- 12
I didnt read all the replies so i hope i do not repeat. Nothing wrong with photos . Looks good! I will just relate what i do....see if that helps. Stuff it as tight as you can , prick it as you go along.I use natural beef rounds for casing.Air dry and wipe off prior to cold smoking starting around 100 degrees for about an hour with very little smoke. After an hour increase temp and smoke. about 135 for another hour then about 160 for another 2 hours with heavy smoke then in a large container of app. 180 degree water. The water temp will drop. I try to do mine at 165 degrees for about one half hour.If the water climbs above 165 i add a little cold water , or if below increase temp. 165 degrees is my optimum temp. When internal temp is at about 150 , i remove and plunge in ice water til its down around 110. Then i rinse it with hot tap water to remove yukkies.I then wipe dry and let it hang ( blooming ) for about an hour until color is good. This is at room temp.Not in sun.
