Hi All, just did my first batch of sausage. Polish ala the 10 spice recipe w/ jalapenos and salami with red pepper, jalapeno and garlic. Very pleased with salami and polish is very tasty but the casings are slightly rubbery. Edible but not as tender as I would like.
During the smoke process I found it took a LOT longer than the books said to get to 152 in the meat. I had 2 hrs dry at 100-110 and then 1 1/2 at 130 - 11/2 at 140 then 1hr at 160 and 1 hr at 170. Smoke wood was citrus with a bit of mesquite thrown in.
Any Comments are appreciated. However I a REAL happy for my first time smoke.
Cheers and Merry Christmas to all