I did my first smoke in the smoker this weekend. I did some Venison/pork sausage.
Here is the sausage, ready to go into the smoker. I have my smoker @ 95 degrees with no smoke for the drying process.
We are in the smoker. Temp is hanging in there @ 95 degrees and sausage is starting to dry. The sausage has been in there for about 2 hours now.
The sausage got dry to the touch. So I sent the smoke to it using one of Todd's smoke tubes. I chose to use the oak pellets for this batch. Looking good so far.
As soon as it reached about 160 degrees IT. I took it out and immediately showered them in a tub of cold water, They are now hanging in my dining room to bloom. In about 3 hours I will put them in the fridge/freezer.
Thanks for looking.
Edited by masonman1345 - 3/12/15 at 6:47am