Currently on the Mes40, been on for 2 hours to dry then up to 140 with hickory smoke.
Never had sausage take so long, will get a shot later today or tomorrow of one cut open. I tried one, it was juicy and had good flavor.
** Looking for input** I started these out at 135 to dry for about 1.5 hours or so at about 1 PM Saturday. Bumped up every 1.5 hours by 10 degrees. At like 9 PM I was up to 175 temp for the smoker. The temps for my sausage never got above 149, I had 2 Chef Alarms going in 2 different sausages and used 2 differnet Thermapens to tak temps. All temps matched. The only thing I can think of was my MES was actually hitting the temps I set it to? Hoping for some input. Thanks!!
Edited by Lothar1974 - 4/28/15 at 7:04am