- May 10, 2024
- 19
- 16
I made 3lbs of cured Texas Hot Links (recipe at 2 Guys and a Cooler) last night. I let cure in the fridge for 13 hours, then cool smoked in my drum using Traeger Plum Pellets for 5 hours. Temps in the drum started at 100 degrees and topped out at 140. Internal sausage temp was 115.
Plunged sausages in an ice-water bath for twenty minutes, temps down to 58 before drying, vac sealing, and then finishing in my Anova sous vide. Set sous vide to 154 degrees.
Will put in another ice-water bath before putting some in the fridge and the rest in the freezer.
Plunged sausages in an ice-water bath for twenty minutes, temps down to 58 before drying, vac sealing, and then finishing in my Anova sous vide. Set sous vide to 154 degrees.
Will put in another ice-water bath before putting some in the fridge and the rest in the freezer.