- Mar 2, 2010
- 4
- 10
Good morning from East Texas.
Do any of you have any pros and cons on finishing off the last 15 or 20 degrees of your sausage with steam? I have done this a couple of times and wondered if it was altering the flavor of the finished product. I don't have a steam cabinet but just use the electric smoker and change out the sawdust pan for a pan of boiling water. It's amazing how much faster the internal temperature of the sausage will rise.
Do any of you have any pros and cons on finishing off the last 15 or 20 degrees of your sausage with steam? I have done this a couple of times and wondered if it was altering the flavor of the finished product. I don't have a steam cabinet but just use the electric smoker and change out the sawdust pan for a pan of boiling water. It's amazing how much faster the internal temperature of the sausage will rise.