My Bradley OBS. It's electric.You said 3 hrs hickory & 9 hrs later,what is you total smoking time & after
your hickory do you finish cooking with oak?
I get my casings from The Sausage Maker. I like the 2" Mahogany casings myself. Nepas sent me nice 1.5" clear casings which I like a lot as well. They fit right on a cracker.And do you or anybody else ever give the summer sausage an ice bath right after taking out of the smoker? I heard this prevents the casings from shriveling.
Thanks!
Someing B - you are seem like you are pretty ready for some ELK! You mentioned looking for you elk tag in my last elk gyro thread too!That looks like some great summer sausage!I need to find a source for more elk now
I am ready! Bring on the elk!Someing B - you are seem like you are pretty ready for some ELK! You mentioned looking for you elk tag in my last elk gyro thread too!
I don't use high temp cheese as of late either. I've great results with super sharp cheese or aged cheese like Parmesan. Adds great flavor but I'll cut the salt a bit to compromise.