- Joined Jan 8, 2011
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.