Made a 60# batch of fresh sausage yesterday. I saved 10 pounds aside for smoked sausage. I got my Amazen 5x8 tray. I used pecan pellets. I smoked it at 150 degrees for 3 hrs. IT was 145 when I took it off. Tastes great. Only thing is that the casing is tough. Any ideas? I cooked some of the fresh sausage on the grill last night and it was great. Looking forward to any suggestions or comments.
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