First time casing were tough, real tough! I made a few batches of fresh sausage that came out great so decided ( while the weather was good ) to try smoked again.,
This is Smoked Krainerwurst on the left and Kiebasa on the right. I set the smoker on 135 and let the sausage dry for 1.5 hrs. then slowly cranked up the temp to a high of 170. Used a combination of pecan and apple pellets total smoke time was about 7/hrs. When the sausage reached 150 went into ice water then let dry for a couple hours.
Edited by unclejhim - 3/24/15 at 7:07am