Im making a batch of smoked polish sausage today and I'm trying to figure out the best method to link them for hanging on dowel rods. Should I link them ever 12 inches or every 24 inches and make a loop? Should I have the twisted part hanging over the rod or the meaty part? Im afraid the twisted part may break and sausage fall to the ground while smoking. Has anyone had issues with that? I've tried looking for tutorial on youtube but cant seem to find anything.
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1/17/10 at 2:36pm