Quick question. I got the fibrous casings. Will the smoke penetrate that casing or do I need to poke small holes throughout the casing. Thanks for your time.
First time sausage making
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cody Welcome to SMF I see you are new use the search bar and feel free to ask question.For your MES to hang the sausage.You may want to make a nice simple rack.
If it was me this is how I do mine,,
pre heat smoker 130
put in sausage - NO smoke-run for about 2hrs till dry.
3rd hr bump to 140 and add smoke.
every hour bump smoker 10* till smoker temp is 170,
pull summer sausage when IT of sausage gets to 160*
(I pull mine at 152*)
Put in Ice bath to stop cooking till IT Temp ins 90-110
Let bloom on counter for 2hrs, then to reefer of a overnight stay, slice and vac pac next day.
A full smoker is a happy smoker - Stay happy
Let us know how it comes out