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Smoking salami/pepperoni help needed. - Page 2

post #21 of 23
Thread Starter 

Sorry! But I'm cooking at 180f.

I must be going something wrong. I'll figure it out.

 

Thank you for your help.

post #22 of 23
Quote:
Originally Posted by senorkevin View Post

Sorry! But I'm cooking at 180f.
I must be going something wrong. I'll figure it out.

Thank you for your help.

Are you able to do a slow increase from 130? That's usually a good starting point for slow smoked sausages. Increase by 10 degrees every hour and don't set the smoker higher than 170 until they hit IT.
post #23 of 23
Thread Starter 

Yeah I can as I am using a gas burner I will give it a go later on this evening. Thank you again.

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