So I just had a strange idea. I make deer bologna (more precisely deer sausage) in 4" diameter rolls which I hang in the smoker for 8 hours. Anything less won't penetrate to the center. I got thinking, If I took the raw sausage and put it on cookie sheets in the smoker, there would be exponentially more surface area. Cold smoke it for say 3hrs, then stuff it into the casings wouldn't that be more efficient? I could then heat the chubs to internal 155 F in the smoker or oven, saving hours of long smoke and $$ on saved pellets. Is there a problem here that I am overlooking?
Smoking 4" sausage chubs...
- Thread starter PossumPie
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
I have a plumbing issue
- Started by voyager 663rd
- Replies: 51
- Blowing Smoke Around the Smoker.
-
Cookware
- Started by MileHighSmokerGirl
- Replies: 23
- Blowing Smoke Around the Smoker.
-
New member from California
- Started by smokeyfirebbq
- Replies: 20
- Roll Call
