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smoking, pouching

Discussion in 'Sausage' started by grimreeper, Nov 3, 2013.

  1. grimreeper

    grimreeper Smoke Blower

    I have a question i have an argument going with my father in law. He says that if you start off with a good heavy smoke to some smoked polish sausage for two hrs till it takes the color, then go right into a 165 degree water bath and finish it off there till you get an internal temp of 155 that things will be good. I am saying that you leave in smoke house and bring the temp up slowly till you get an internal temp of 155. What i want to now if you do it his way will that change the taste and texture of the final product, or is my way right.
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    The final product will be differrent. You will not get the same bind. You can cold smoke for color and smoke flavor but heavy smoke is not good in my opinion.. The sausage will have to be dried to form a pellicle for the smoke to adhere to the casings. There shouldnt be no argument... theres his way and your way. Different stroke for different folks..... The only time I poach is when making hot dogs. I smoke to 140 then I poach to 160. It softens the casings and gives it a light snap and reduces shriveling but I prefer to smoke sausage to 160 then a water bath.......