- Mar 11, 2024
- 53
- 102
I have been smoking meat and fish for years as well as sausages. Every now and again skins on my smoked sausages are tough, so I don't have a consistent product. I always soak the casings(hog, natural) over night but still occasionally it happens. I run the smoker low for the first hour 50/60 C and then increase temperature to 100C. Sausages are usually done in couple of hours. Any ideas?
