Made a batch of Polish sausage last weekend. The meat mix had great flavor and stuffed well into the casings.
I wanted to do a hot smoke on them being it is summertime. I started my smoker up and thought everything was ready to run.
After 8 hours, my sausages were only up to 140 F and were dry like jerky. Just awful.
I am certain that the culprit was a poorly placed thermal probe for my controller. Lesson learned.
Now I really feel like I wasted 20 pounds of pork cushion and about 14 hours of time making these tasty Polish projectiles.
Yes, they tasted good but were hard and dry. I am wondering if I should pitch them and never mention them again or find a use for them?
Any suggestions?
JC
I wanted to do a hot smoke on them being it is summertime. I started my smoker up and thought everything was ready to run.
After 8 hours, my sausages were only up to 140 F and were dry like jerky. Just awful.
I am certain that the culprit was a poorly placed thermal probe for my controller. Lesson learned.
Now I really feel like I wasted 20 pounds of pork cushion and about 14 hours of time making these tasty Polish projectiles.
Yes, they tasted good but were hard and dry. I am wondering if I should pitch them and never mention them again or find a use for them?
Any suggestions?
JC