- Joined Oct 29, 2019
I am new to sausage making and was told that I should hang the sausage after stuffing to dry before smoking it. Just wondering what people think out there
I Started using a stater culture that works at the 65 degree temp . Hang over night , then into the smoker next day . Being already dry I start the smoke right away . Also since the temp is around 50 degrees or so it shortens the smoke / cook by a couple hours .
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