Hello Everyone,
I was looking to smoke some Italian sausage today but dont have time to run to the meat store. My question is how do I know if the sausage from the supermarket is cured? also it's the thicker sausage approx. how long, at what temp and at what internal temp should I be going for.. Thanks Gus
I was looking to smoke some Italian sausage today but dont have time to run to the meat store. My question is how do I know if the sausage from the supermarket is cured? also it's the thicker sausage approx. how long, at what temp and at what internal temp should I be going for.. Thanks Gus