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quick question want to see anybody can help me out!!

post #1 of 4
Thread Starter 

At this moment am smoking some hotlinks and kielbasa sausage. now i want to give them a light smoking and i was wondering how would they come out if i finished them by poaching them at 180? has anybody ever try that? kind like making franks! so if anybody can help me out that would be really cool!!

 

thanks

post #2 of 4

I do it all the time with 2"-3" sausage, no reason you can't do it with smaller ones.

Only thing I got to add is keep the water 180° and pull when about 150-152°

post #3 of 4
Thread Starter 

great thanks for the info ill post some pics when am done. oh and does poaching them effect the casing at all?

post #4 of 4
Thread Starter 

thanks for all the info the sausage came out amazing!!!

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