I have been reading all information on the website and want to thank you in advance for all of the tips given.
I had a pig butchered this year. I did not have the rope sausage or hams cured. I planned to cure the hams myself. I wanted to ask that if I poached the rope sausage until the temperature reached 165 degrees,could I then smoke it for smoke flavor. I understand about the fat rendering, but also know I need to get the temperature up to kill bacteria.
Also, how long should I poach the sausage once it reaches 165 degrees? I have a cold smoker as well. Could I just use it for the smoking process?
I have an electric Masterbuilt Sportsman smoker. It was a birthday and Christmas gift. I use it at least once a week.
Thanks so much.