Done with the polish and now I'm done with another batch of chili dogs. Deer camp will be happy. Lot's to eat and lot's to give away to the boy's up north. I just can't wait to get up there. First thing I do when I get out of my truck is open a cold one. A good dark beer, maybe in a pumkin flavor for starters. Then get the camper squared away for the night. Oh, back to the sausage. Did pretty much the same as I did with the polish as far as the cold smoking and the rest. The cold smoke was again around 5 hours and used cherry pellets in the tube smoker. Pulled them at a internal of 155 deg, gave them a cold bath, let them dry and cool further and vac packed them the next day after another night in the fridge. Here are some pics: Reinhard
All mixed up and ready for a night in the fridge.
Some of the links ready for the cold smoke.
You can see the darker color of the meat mix due to the seasonings.
Links cooling off for a few minutes.
Links all cooled off and I put them in my meat lugger in layers for a stay in the fridge for another night.
Cooked a couple up for some taste samples.