Hi All,
I've got several recipes for beef stick/summer sausage written for the oven, but no info on doing them in a smoker. I just finished up a 2# log and have it wrapped in cheesecloth until tomorrow's smoke. Can I smoke it wrapped or will the cloth need to be removed first?
The oven directions are to wrap log in aluminum foil, punch holes in bottom, place on a broiler pan with water in base, bake @ 325° for 90 minutes. I'll also be doing beef country ribs and boudain links. Both of those I've done before @ 250°, will this chub be OK at that temp? My pellet tube gives me ~ 4 1/2 hrs of smoke...
TIA!
Russ
I've got several recipes for beef stick/summer sausage written for the oven, but no info on doing them in a smoker. I just finished up a 2# log and have it wrapped in cheesecloth until tomorrow's smoke. Can I smoke it wrapped or will the cloth need to be removed first?
The oven directions are to wrap log in aluminum foil, punch holes in bottom, place on a broiler pan with water in base, bake @ 325° for 90 minutes. I'll also be doing beef country ribs and boudain links. Both of those I've done before @ 250°, will this chub be OK at that temp? My pellet tube gives me ~ 4 1/2 hrs of smoke...
TIA!
Russ
