First run in modified smoker
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I got my summer sausage run done and my smoker worked great. but I have one problem. it looks good, it taste good but it has a tough outer edge but the inside is ok. I started slow at 130deg and ramped up to 170deg and finished at 152deg internal. can anyone help me on this?
Yep Jason I gave it a cold shower out of the smoker then let it set on the counter room temp about 2 hours then put in fridge for about 4 hour unwrapped. I think it may have something to do with the seasoning/curing mix. I'm trying a different mix next time. my friend had the same problem last year, same mix different smoker and I chocked it up to high temp in his smoker.