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Sausage - Page 2

post #21 of 23
Ok, I am doing links made from a wild hog my son killed, Home made German sausage links. I have Italian too just trying the German. This is my maiden smoke, trying something easy, Man that hickory smells awesome.

DO you guys keep a prope in the links or stick them periodically?
post #22 of 23
I keep my Taylor digitals probe in one of my sausages throughout the smoke, and keep a dial in another. I usually check the int. temp of a couple others when I'm at my completion temps with those two, just to be sure.
post #23 of 23
Thanks Mule. I tried to do the same, but my thermos would read the same temp. So I guess I need another brand to get different temps. also I did not get enough of a smoke flavor that I would of liked. kept them on for about 2 1/2 hours until they reached 175. had a full smoke going from the time they were inserted. 1st time smokeing.
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