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I searched for any threads on this but couldn’t find any. Given how many people buy smoked sausage and cook it for a good bit longer than maybe suggested and it still turns out good, does anyone here smoke their pork sausage to like 120-130 and then cold bathe and bloom it and freeze it knowing...

Also a new member from Louisiana but purple and gold all the way. Retired. Been smoking meat casually for years. Weber Grill, Weber Smoker, converted freezer with offset camp wood stove, and now an East Oak electric. Always some venison. Bought me a good grinder and stuffer and mixer and...

So I tried my hand at hotdogs. Used Rytek’s recipe but used sheep casings so they came out a tiny bit thinner than plump hot dogs. I let the casings dry some before smoking and smoked for about 3 hrs until they got to 151 . Pulled them and gave them a cold bath. BUT they came out more smoked...