Polish Sausage, CB, & Buckboard w/Qview

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atcnick

Smoking Fanatic
Original poster
Jan 1, 2010
381
40
Longview, Texas
I'll let the pictures do the talking:

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That is a beautiful thang all around!!  Love your set-up, but I'm really interested in your polish sausage - they look beyond delicious!!
 
Thanks for the comments guys. Terry, it gets plenty of heat. I've had this thing get up to around 300 before.

I used hi mountain bb cure for the loins. I guess I didn't soak long enough in fresh water cause it's a little on the salty side. Sausage turned out great. The casing was a little tough an hour after coming out of the smoke but it's softened up some today. I'm hoping it continues to soften up a little more.

Question: should I vacuum pack and freeze whole pieces of the CB or slice and then vacuum and freeze?
 
I slice and portion then vac seal and freeze .
 
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