I had about 150 pounds of venison/pork sausage to make and hang so I thought...why waste space and smoke in the smokehouse? So I hung the sausage in the upper two racks and dried it at about 90 degrees for 45 min or so. Then I added a half of a wild 60 pound pig and for good measure I hung a couple of slabs of bacon that was done curing and ready to smoke.
I added the smoke and then started bumping the temp up. Got to 135 for an hour or hour and a half, and then started raising temp to about 165. After about 3 and half hours, the sausage IT was 153 and the bacon was there as well. So I pulled the sausage and bacon and gave it a shower and let it bloom. While that was happening I increased the smokehouse temp to about 240 and brought the pig up to about 195 IT and then pulled it out too.
I got to munch on some good tender pork while wrapping and getting the sausage ready for the freezer. GOOD day at the smokehouse!
I added the smoke and then started bumping the temp up. Got to 135 for an hour or hour and a half, and then started raising temp to about 165. After about 3 and half hours, the sausage IT was 153 and the bacon was there as well. So I pulled the sausage and bacon and gave it a shower and let it bloom. While that was happening I increased the smokehouse temp to about 240 and brought the pig up to about 195 IT and then pulled it out too.
I got to munch on some good tender pork while wrapping and getting the sausage ready for the freezer. GOOD day at the smokehouse!