Originally Posted by Shoebe
They look great, what kind of wood did you use?
I used a mixture of hickory and cherry.
Originally Posted by weisswurst
nice job all the way around.I think the 24 hours is close enough to your real time. Having said that pork that is held too long from stuffing to smoking and finishing does tend to stiffen up. I would record some comments : color , texture , odor and what I call bite appeal. Next time do it strictly according to directions and compare. I can say that I have made Smoked Kielbasa smoking and finishing it after letting it set about an hour or so. And I have made it finishing it the following day. Both are very good but I think the shorter set time produced a more juicy and tender sausage while retaining its good sausage characteristics This is based on using cure #1 or Prague Powder #1. Very good job. They look very professional!!! I would scorf them up anytime !! Happy SM. Weisswurst
I will agree while they are good they aren't as juicy as other brats I've had. Still very much delicious and they won't last long but next time I won't let them sit as long as I did. Just didn't have much time from the time I got home from my judging class till bed time