Boudin

[Biggy1]

What's the temperature to smoke boudin and the amount of time ?

 

[crazymoon]

B1, Keep it under 170 and the time depends on the size of you casings, the moisture content and temp of the sausage when put in the smoker.Usually go one hour with dampers wide open at 120ish to dry the product and then bump up 10 degrees or so each hour until you reach an IT of 152-155. You can also smoke for awhile and then freeze and cook to temp at a later date.

 

[Biggy1]

B1, Keep it under 170 and the time depends on the size of you casings, the moisture content and temp of the sausage when put in the smoker.Usually go one hour with dampers wide open at 120ish to dry the product and then bump up 10 degrees or so each hour until you reach an IT of 152-155. You can also smoke for awhile and then freeze and cook to temp at a later date.

 

[Biggy1]

Thanks A lot Cmoon !

 

[crazymoon]

B1,Don't forget the cure #1 if you are going to leave them in the smoker for any length of time.

 

[Biggy1]

Yeah that was the first thing that I added to the mixture . Thanks again.