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I'm trying to duplicate the Hill country recipe but I'm adding cure#1 to slow smoke instead, my question is since sausage will be slow smoke do it have to be rubbed with cooking oil ?
Rubbing with oil will probably inhibit any smoke from penetrating the sausage,I'd go with a couple hours of smoke at around 130-140° then poach them in some water till they get to 154°.
Rubbing with oil will probably inhibit any smoke from penetrating the sausage,I'd go with a couple hours of smoke at around 130-140° then poach them in some water till they get to 154°.